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Beet Salad

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  • Complexity: easy


  • 2 large navel oranges
  • 1 large red onion
  • 1 teaspoon brown sugar
  • ¼ red wine vinegar
  • Romaine or Bibb lettuce
  • 16 ounce jar sliced beets (drained, juice reserved)
  • 1 tablespoon grated orange zest
  • ½ cup canola oil
  • 2 teaspoon water


  1. Zest orange and then peel removing all skin and with pith. Cut into ¼ inch slices.

  2. Mix oil, vinegar, sugar, zest and water in bottle with lid. Shake to mix.

  3. Slice oranges and add with beets and oranges to re-sealable plastic bag, pour dressing into bag, seal and refrigerate for up to 2 hours

  4. To serve arrange lettuce leaves on plate and top with beets, onions, and oranges.

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