Beets With Orange Vinaigrette

Preparation

1. Step 1

   Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.

2. Step 2

   Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.

3. Step 3

   Peel and dice beets into ½-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1½ teaspoons salt, or to taste. Mix well.

4. Step 4

   Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.