Citrus Pickled Red Onion and Golden Beet Salad with Green Beans

Start this salad a day ahead since the beets need to marinate in the refrigerator overnight. Because it's easier to grate rind from whole fruit, grate 1/2 teaspoon orange rind before squeezing the fruit for juice.

Yield:

6 cups (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 88
Caloriesfromfat 32 %
Fat 3.1 g
Satfat 0.4 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 2.2 g
Carbohydrate 14.8 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 336 mg
Calcium 56 mg

Ingredients

1 pound golden beets
1 teaspoon extravirgin olive oil
2 cups thinly sliced red onion (about 2 large)
1 cup fresh orange juice (about 4 oranges)
1/2 cup fresh lemon juice
1 teaspoon salt
1 cup water
1 pound green beans, trimmed
1 tablespoon fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Preheat oven to 350°.

Leave root and 1-inch stem on beets; scrub with a brush. Place beets in center of a baking sheet lined with aluminum foil. Drizzle with 1 teaspoon oil. Bake at 350° for 1 hour or until beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoon salt in a large bowl. Cover and chill overnight.

Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp-tender. Drain and rinse under cold water; drain. Place beans in a large bowl.

Drain beet mixture, reserving 2 tablespoons marinade. Add beet mixture to green beans, and toss gently. Combine reserved marinade, 1 tablespoon lemon juice, 1 tablespoon olive oil, grated orange rind, 1/4 teaspoon salt, pepper, and minced garlic in a small bowl; stir with a whisk. Pour marinade mixture over beet mixture; toss gently.

Note:

Jeanne Kelley,

June 2006