Chef and cookbook author Virginia Willis created this colorful salad. Each bite is a delicious marriage of flavors—sweet, savory, salty, and tangy. For this bright, beautiful salad, use ready-to-eat peeled and steamed beets (which cut the cook time down to just 15 minutes), or roast your own. You can use red or golden beets in this recipe, although we like the color contrast of red beets against the orange citrus. You can find many types of beets in the markets today: red, golden, Chioggia beets with their distinctive white-and-red interior circles, and baby ones the size of walnuts. When buying beets, look for healthy leaves that are vibrant, green, and not wilted. If possible, purchase beets with the leaves and stems on, but if you buy them without, make sure the beets are firm and have no soft spots or bruises. When cutting the oranges into segments, be sure to squeeze any remaining juice from the membranes, which will give the salad dressing an extra boost of sunny flavor.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.