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
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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