Local Food Potluck Recipe #3: Roasted Beet Salad

Roasted Beet Salad with Beet Green

Recipe from: Erin Kelley

Ingredients:
1 bunch beets (approx. 1 lb.)
2 tablespoons olive oil (total)
1 '' piece of ginger, minced
2 green onions, sliced thin
zest 1/2 lemon
juice 1/2 lemon
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 teaspoons white-wine vinegar
1/2 teaspoon sugar
salt & pepper, to taste

Directions:

• Cut beets from stems, scrub, wrap in foil and roast at 425 degrees for 45 min.

• Discard stems, wash and chop beet greens. Heat 1 tablespoon olive oil in the pan. Add ginger and green onions and cook, tossing, for approximately 5 minutes. Add lemon zest and juice. Remove from heat and season with salt and pepper.
• When beets are done roasting, remove from oven, open foil packet and let cool until they can be handled. Rub between towel or using rubber gloves, slip skin off and slice beets.
• In large bowl whisk orange zest, juice, vinegar, 1 tablespoon oil, and sugar. Toss in beets and season with salt and pepper.
• Arrange beets in middle of platter with beet greens surrounding. Enjoy!
  

(picture not representative of recipe)