Winter Beet Salad

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Winter Beet Salad
What's your Take?

This salad is sweet and crunchy, tangy, fresh, and gorgeous.

What you'll need

  • 6 medium beets, baked as above
  • 2 tablespoons sherry vinegar (or balsamic), divided use
  • 1 orange
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup walnuts, toasted for 4 minutes at 350, then broken up coarsely
  • 3 stalks celery, sliced, with lots of their leaves, slivered
Variations:

Sprinkle in some feta or fresh goat cheese and decrease the salt.
Try serving the beets on a bed of greens.

How to make it

  1. Dice the peeled beets into 1/2-inch cubes, then dress them with 1 tablespoon of the vinegar and set them aside while you prepare the rest of the ingredients.

  2. Make the dressing by whisking together 1/2 of the grated zest of the orange along with 1/4 cup of its juice, the oil, salt, and remaining vinegar.

  3. When you're ready to eat, sprinkle the celery decoratively over the beets, dress with the vinaigrette, then scatter the walnuts and celery leaves decoratively over the top of the salad. Toss and  taste for salt and vinegar and add a little of either or both if the flavor needs brightening. Serves 8-10.

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