| Serves 6 – 8 4 large beets, peeled 3 seedless oranges 5 TB fresh lime juice 2 ½ TB fresh orange juice ½ tsp salt ¼ cup olive oil 10 romaine lettuce leaves, cut crosswise into ½” slices ½ cup sliced almonds |
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| In a small saucepan, simmer beets in salted water; cover and cook until tender, about 20 minutes, depending on size. Cool until lukewarm and then cut into small sticks and place in a large bowl. With a zester or vegetable peeler, cut zest (rind) from one of the oranges and finely chop. Mix together the chopped zest, lime juice, orange juice, salt and olive oil in a large bowl. Pour over the beets and let stand one hour. Cut oranges into segments. Just before serving, add most of the orange segments (save a few for garnish) to the beets; taste mixture and season with additional salt if needed. Arrange the lettuce on a serving platter. Scoop the salad into the center, then sprinkle with almonds and reserved orange segments. |
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