(another not-so-great photo…)

While I’m updating the site, I might as well get out two at once!  I made this awesome beet salad the other day and it was so addictive–I was craving it all the time (it didn’t last long as a result).  So I figured I’d share the recipe here–

Beet and Orange salad with Honey Vinaigrette

- 1 large beet (or several smaller ones)
- 1 orange (I used a satsuma the first time, a blood orange the second)
- zest from said orange
- 1/4 cup canola oil
- 1/4 cup cider vinegar
- 1 tsp. dijon mustard
- 2 Tbsp. honey
- 1/2 tsp each salt and pepper

Heat oven to 425, wrap beet(s) in tin foil and then roast for an hour, hour and a quarter or so.  unwrap and let the beet(s) cool.  under running water, peel the skin off the beet(s).  chop into about inch square pieces.

Zest the orange, then slice off the peel.  cut in half then into thin slices.  add to the beets.

In another bowl, add the oil, vinegar, mustard, honey, orange zest, salt, and pepper, and whisk to combine.  pour about 3 Tbsp of the vinaigrette over the beets/oranges and toss to cover.

Enjoy!