Warm Beet Salad with Orange Wedges

Makes 4 servings



5 beets, peeled and thinly sliced

4 oranges, peeled

5 scallions (white part only), thinly sliced

½ tablespoon balsamic vinegar

1 tablespoon virgin olive oil

1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)

¼ teaspoon cayenne pepper

1 tablespoon salt

½ teaspoon black pepper


Cook the beets in boiling salted water until tender, about 6 minutes, then drain. With a paring knife, remove the white skin from the peeled oranges and remove the sections of orange from the surrounding membrane. Place the beets, orange wedges, scallions, vinegar, olive oil and seasonings in a mixing bowl and gently toss to combine.