The flavors of beet, orange, and curry powder blend to make a salad that is excellent to serve with roast pork or turkey.
Make the salad several hours in advance, but add the orange slices just before serving so that the beets will not discolor them. Then serve on a bed of ruffled leaf lettuce.
Makes 4 servings. This
Beet Orange Salad
- 1 1/2 cup beets cooked and sliced
- 1/2 cup green onion sliced
- 2 large seedless oranges peeled and sliced
- 1/3 cup cider vinegar
- 1/4 cup salad oil
- 2-3 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 to 1 teaspoon curry powder to taste
Combine sliced beets and onion in bowl. Set aside.
In bowl or jar, measure the ingredients for the dressing. Whisk together or shake if using a jar.
Pour dressing over beets and onion. Blend well. Cover and refrigerate for 2 hours or more.
To serve, arrange lettuce leaves and mount marinated beets on top. Garnish with slices of orange, and chives, parsley, or watercress, if desired.