1 bunch baby red beets, cooked
1 bunch baby golden beets, cooked
1 bunch baby carrots, cooked
1 medium red onion, sliced ¼ inch thick
4 slices roasted buttercup squash
2 blood oranges, segmented
1 oz olive oil
1 oz red wine vinegar
Salt & pepper
Cook the beets separately in boiling salted water, cool, peel and set aside.
Peel the carrots and cook in salted water, set aside.
In a skillet add some oil and the onions and cook until soft. Then add the red wine vinegar and let evaporate.
Add the beets and carrots and warm up a few minutes.
Remove from the heat and add the orange segments, salt and pepper to taste.
Serve at room temperature over a bed of lettuce.
Mmmm, that sounds fabulous!
Posted by: nina | March 09, 2005 at 04:11 PM