Wanted: Beet & Orange Salad from Barefoot Contessa

[SPOONS]

Hi all,

About a month ago I was watching The Barefoot Contessa on the food network
and she made this beet & orange salad with some raspberry vinegar but when I
went on the web site the recipe wasn't available. So I'm wondering if
anyone has that recipe or anything close to it.

Thanks a bunch
,
SPOONS
My photo food log http://www.fotolog.net/giggles

[Scott]

In article <%AdLc.6673$U9Q1...@news04.bloor.is.net.cable.rogers.com>,
"SPOONS" <golden...@NOSPAMhotmail.com> wrote:

> About a month ago I was watching The Barefoot Contessa on the food network
> and she made this beet & orange salad with some raspberry vinegar but when I
> went on the web site the recipe wasn't available. So I'm wondering if
> anyone has that recipe or anything close to it.

Took a little digging on the Food Network website, but I found it:
"Beets with Orange Vinaigrette." Unfortunately, the recipe was listed as
"expired," but, having the correct(?) name, a Google search pulled it up:

BEETS WITH ORANGE VINAIGRETTE

3 pounds fresh beet (3 bunches) or 3 15-ounce cans of baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1/2 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
Zest of 2 large navel oranges
Segments of 2 large navel oranges

If you are using fresh beets, trim off the green tops and place the
beets in a large pot of salted water to cover. Bring to a boil and
simmer uncovered for 50 minutes to 1 hour, until the beets are just
tender. Drain and allow to sit until cool enough to handle.

Peel and dice the beets into 1/2-inch cubes. (If using canned beets,
drain the liquid and dice the beets into 1/2-inch cubes.) While the
beets are still warm, place them in a mixing bowl and add the raspberry
vinegar, orange juice, olive oil, sugar, salt, pepper, red onions,
orange zest, and orange segments. Mix well, taste for salt and pepper,
and serve cold or at room temperature.

[The Barefoot Contessa Cookbook, Ina Garten]

<http://www.foodnouveau.com/recipes/sidedishes/salads/1/q.php3>

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