wonderful: Baby beet,orange and toasted almond salad <wonderful></wonderful>



Sunday, April 22, 2007

Baby beet,orange and toasted almond salad

Ingredients :
2 bunches small or medium beets ( beetroots ),washed and trimmed
2 orange,peeled and segmented
1 red ( Spanish ) onion,thinly sliced
3 cups (3 oz/90 g ) mixed salad greens
1/4 cup ( 1 1/2 oz/50g ) almonds,toasted and coarsely chopped,for garnish
Mint and orange salad dressing
1/2 cup ( 4 fl oz/125 ml ) freshly squeezed orange juice
1/4 cups ( 2 fl/60 ml ) olive oil
1/4 cup ( 2 fl oz/60 ml ) rice vinegar
1 tsp chopped fresh mint
salt and freshly ground pepper to taste
Methods :
Put beets in a bamboo steamer ,partially fill a wok or pot with water ( steamer should not touch water) and bring to a raped simmer.Place steamer over water,cover,and steam until beets are tender,15-20 minutes.Test by inserting a skewer into thickest part .Immerse in cold water until cool enough to handle,then drain.
Gently peel off skin,and halve or slice beets depending on size.While still warm,toss a salad dressing,then refrigerate for 1 hour.Drain beets,reserving dressing.
Arrange beets,orange segments and onion slices on salad greens.Pour salad dressing over,and garnish with toasted nuts.
To make salad dressing: in a bowl,mix all ingredients until well combined.
To toast almonds: Place almonds in a frying pan over medium heat,and cook until lightly browned, 3-4 minutes.Be careful not to burn.
Serves 4 - 6

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