Monday, August 9, 2010

Windy City’s Beetroot Salad (Chicago's Recipe)

Recipe for 4

3 medium fresh beetroots
2 oranges (very ripe)
1 medium red Onion (yellow will also do)
1 large bunch of baby spinach (regular spinach will also do)
2 tablespoons red wine vinegar
4 tablespoons olive oil
Salt & Pepper

Cut both ends of the beetroots. Place the beetroots in a large sauce pan and cover them with water. Bring the water to boil and cook for 1 hour or until you can penetrate them easily with a skewer.
In the meantime squeeze one of the oranges to get its juice. Peel the other one and using a sharp knife cut it into thin round slices. Do the same with the onion.
In a small bowl add the orange juice, the vinegar, the olive oil and some salt and pepper for taste. Stir well to mix the ingredients.
Remove the beetroots from the water and drain them. Let them cool, peel and cube them.
Wash and cut into bite size the spinach. In a large salad bowl add the spinach, the beetroots, the sliced orange, and the onion.
Add the dressing in the salad bowl and toss the ingredients to mix. Serve cold. Enjoy!