MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baby Beet Salad with Oranges and Red Onion
 Categories: Salads, Vegetables, Fruit, Herbs
      Yield: 6 Servings
 
     12    Baby beets; tops removed
      2    Navel or sweet oranges
    1/4 sm Red onion; cut in half
           - lengthwise and thinly sliced
     10    Mint leaves; coarse chopped
           Salt and pepper
           Extra-virgin olive oil;
           - orange flavored
 
  Place the beets, unpeeled, in a foil-lined baking dish. Cover with
  more foil and seal the edges of the top and bottom layers of foil to
  completely enclose the beets. Place them in a 400 degree oven and
  bake for approximately 20 minutes or until the beets are tender when
  pierced with a sharp paring knife.
  
  While the beets are baking peel the oranges. First cut a thin slice
  from the top and bottom of the orange so that it can sit firmly on the
  countertop. Using a sharp paring knife cut the peel and pith off with
  sawing downward strokes so that the orange is completely peeled. Cut
  the individual sections out from the membranes. Place in a mixing bowl
  together with the onion and mint,
  
  When the beets are tender hold them under running water and slip the
  skins off. Trim the stem end, then cut them in half and then into
  slices. Add the beet slices to the bowl with the oranges. Season with
  salt and pepper to taste than drizzle the orange olive oil over to
  taste. Toss to mix. Can be served immediately or allowed to marinate
  up to 2 days.
 
  Recipe by Evan Kleiman

  Source: Pizzeria: The Best of Casual Pizza Oven Cooking (Casual
  Cuisines of the World) by Evan Kleiman, 1997. (Sunset Books)

  Evan Kleiman was the owner/chef Angeli Caffe and is an Italian
  cookbook author, LA radio host and founder of L.A.'s chapter of
  Slow Food. Inducted into the James Beard Who's Who of Food and
  Beverage in America.  

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