This recipe was adapted from The Food Network‘s recipe.

Ingredients:

• Several beets, peeled and boiled
• 2 oz raspberry vinegar
• 2 tbsp orange juice
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 small red onion, diced
• 2 large oranges
• Some goat cheese (to crumble on top!)

Directions:

1. Dice the beets into 1/2 inch cubes.  Put ’em in a bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
2. Zest the oranges, then segment them over a bowl to catch the juices.  Add the orange zest, orange segments and any extra orange juice and mix well.
3. Add goat cheese and serve cold or at room temperature.
4. Enjoy!

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This item was part of our food swap on April 29th, 2013. This dish was swapped for:

• Jenn’s Honey Roasted Chickpeas + Kale & Carrot Salad
• Emily’s Vegan Banana & Walnut Muffins
• Natalie’s Butternut Squash Hummus
• Willie’s Apple Chutney
• Ben’s Mango Salad

Check out all the recipes on our April Swap Round-Up Post!