Citrus Pickled Red Onion and Golden Beet Salad

Preheat oven to 350*F.
Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
Makes 6 cups.