Tuesday, May 07, 2013

Golden Beet Salad with Orange, Sage and Buttermilk Dressing

Wash and roast your beets at 350 degrees for 1 1/2 to 2 hours-depending on the size of the beets.  Smaller or baby beets will take much less time.  You can roast the beets in  a coverd dish or just wrap them tightly with foil.  When the beets have cooled, peel and slice them.

Orange, Sage and Buttermilk Dressing

Zest and juice of one orange
2 tablespoons minced shallot
1 clove of garlic, minced
2 tablespoons minced fresh sage
1 cup of mayonaise
1 cup of buttermilk
1/4 cup rice wine vinegar
1/4 cup sugar
Salt and pepper to taste

Combine all of the ingredients in a food processor and blend, let sit, refrigerated, a couple of hours before using.

To serve, arrange some greens on your plate, I used some fresh spinach, place the sliced beets on the greens, add a couple of orange segments and dress with the buttermilk dressing.  Fresh chives are a nice garnish

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