Farm to Table: Beet and Orange Salad
  1. Place the beets in a pot and cover with cold water. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes. Drain the beets and let them cool, then peel and cut into 1 inch wedges.
  2. In a small saucepan, combine zest, orange juice, sugar and vinegar. Boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool.
  3. In a large bowl, whisk together the orange mixture, oil, salt and pepper to form a smooth dressing.
  4. Add the beet slices, orange segments, and onion to the dressing and mix until well combined. Transfer to a serving bowl and garnish with parsley.
Recipe Notes

Serves 12

Nutrition Information: Calories 236; Total Fat 9g; Saturated Fat 1g; Cholesterol 0mg; Sodium 121mg; Total Carbohydrates 38g; Dietary Fiber 8g, and Protein 4g.