Citrus Salad
Serves 4
2 large red beets
2 Tbsp. canola oil
3 Blood oranges (cut into
sections with skin
removed)
1/2 C toasted pepitas
(Mexican squash or
pumpkin seeds)
Edible flower petals
(for garnish)
1 Tbsp. aged Sherry
vinegar
1 tsp. sugar
Salt and pepper
Toss beets in oil with salt
and pepper; roast
(covered) in a 350 degree
oven 20-30 minutes, or
until beets are tender.
Once cooked, place beets
in refrigerator until
cooled. Peel skin with
paring knife, then slice
beets.
In small mixing bowl, toss
beets, orange segments,
vinegar, sugar, and
pepitas. Season to taste
with salt and pepper.
Garnish with edible flower
petals. Serve.