Citrus Pickled Red Onion and Golden Beet Salad with Green Beans
beets, beans, orange juice, onion, lemon juice, garlic, orange
Ingredients
1 pound golden beets 1 teaspoon extravirgin olive oil 2 cups thinly sliced red onion (about 2 large) 1 cup fresh orange juice (about 4 oranges) 1/2 cup fresh lemon juice 1 teaspoon salt 1 cup water 1 pound green beans, trimmed 1 tablespoon fresh lemon juice 1 tablespoon extravirgin olive oil 1/2 teaspoon grated orange rind 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced
Directions for Citrus Pickled Red Onion and Golden Beet Salad with Green Beans Recipe
Preheat oven to 350°. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in center of a baking sheet lined with aluminum foil. Drizzle with 1 teaspoon oil. Bake at 350° for 1 hour or until 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 teaspoon salt in a large bowl. Cover and chill 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. Place beans in a large bowl. Drain beet mixture, reserving 2 tablespoons marinade. Add beet mixture to green beans, and toss gently. Combine reserved marinade, 1 tablespoon lemon juice, 1 tablespoon olive oil, grated orange rind, 1/4 teaspoon salt, pepper, and minced garlic in a small bowl; stir with a whisk. Pour marinade mixture over beet mixture; toss gently.
Read the full directions on MyRecipes.com
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Servings
6 cups (serving size: about 1 cup)
Tags
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