2 yellow beets
zest of 1 orange
2 tbsp fresh lemon juice
¼ cup bonCOOK Meyer Lemon Oil
¼ Traditional Balsamic Vinegar
1/2 tsp grated lemon zest
kosher salt and freshly ground pepper, to taste
Bon Cook Products Used
Mandoline, Meyer Lemon Olive Oil Blend, Traditional Balsamic,
1. Using a Mandoline or peeler, thinly slice the beets.
2. Grate the zest of the orange and set the zest aside. Using a sharp knife, cut a thin slice off both ends of the orange, then cut away the peel and pith. Cut on either side of each segment to free it from the membrane.
3. In a small bowl, whisk together the orange zest, lemon juice, lemon zest, Meyer Lemon olive oil blend, Balsamic Vinegar and salt and pepper to taste.
4. In a large bowl, toss the beets with a third of the vinaigrette and divide among 4 to 6 plates. Top with the orange segments and parsley. Season with salt and pepper and serve immediately.
Active Time: 15
Total Time: 15
4-6 Servings Servings