Beet And Orange Salad With Citrus Vinaigrette

1 Tbsp. lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
4 medium beets, stems trimmed to 1 inch
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion
1/4 cup orange juice

Set a steamer insert into large, deep saucepan. Pour in cold water to a depth of 2 inches, making sure it does not touch bottom of steamer. Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes, or until thin knife meets slight resistance when inserted into center at the widest point. Transfer beets to plate and let cool just enough to handle.

To avoid staining your work surface, lay a sheet of plastic wrap over it. Slip your hands into plastic sandwich bags. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices.

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