Ingredients
5 whole fresh beets4 green onions, thinly sliced1/4 cup cider vinegar2 tablespoons olive oil1 tablespoon canola oil2 tablespoons sugar1/2 teaspoon salt1/2 teaspoon curry powder1/4 teaspoon white pepper6 lettuce leaves2 medium oranges, peeled and sectioned
Preparation
Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.
