Recipe from KidsCook! in New Mexico
1 16-oz. can julienned beets, rinsed and drained
3 Tablespoons salad oil
3 Tablespoons white wine vinegar
1 teaspoon shredded orange peel (zest)
2 Tablespoons orange juice
1 Tablespoon diced fresh mint or 1 teaspoon dried mint, crushed
1 teaspoon honey
2 cups torn romaine lettuce
1 coarsely chopped tart green apple
2 Tablespoons sliced green onion
Fresh mint for garnish (optional)
Drain beets with hand-held strainer and rinse briefly in cool water.
For dressing, in a small bowl combine salad oil, white wine vinegar, orange zest, orange juice, mint and honey. Whisk until well blended.
In a medium bowl, combine beets and half of the dressing. Tear romaine lettuce into small pieces and place in large serving bowl. Quarter apple and remove core. Cut quarters into 1/2 inch chunks; combine with romaine lettuce.
To serve, toss apple lettuce mixture with the remaining dressing. Using a slotted spoon, put beet mixture over apple mixture. Do not stir. Sprinkle salad with chopped green onions. If desired, garnish with fresh mint.
Learn more about KidsCook! at www.kidscook.us.