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Orange Beets & Olives

Orange Beets and Olives – Your Organic Kitchen, Jesse Ziff Cool

 

6 beets, trimmed and scrubbed

2 blood oranges, halved

½ c. kalamata olives, pitted

3 tbsp. balsamic vinegar

2 tbsp. extra virgin olive oil

2 tbsp. grated fresh ginger

2 tbsp. chopped fresh chives

salt

 

Place the beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes, or until the beets are tender. Drain the beets and run under cold water to remove the skins. Cut the beets into 1/4” cubes and place in a large bowl.

Squeeze the juice from the oranges over the beets. Add the olives, vinegar, oil, ginger, and chives. Toss to coat well and let sit for 5 minutes. Season with salt to taste.

Serves 4.

 

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