Fast Fridays: Beets Revisited

On Monday, I shared with you 5 quick beet recipe ideas that can be prepared with pre-roasted and diced beets. Today, I’m going to share with you a 6th idea that I came up on Tuesday to use up the very last of my roasted beets.

Orange tip: To cut up an orange, I like to cut into 1/8th wedges. Then I remove the skin from the wedge with my knife and cut each wedge into thirds or quarters.

Balsamic vinaigrette tip: Keep a jar in your fridge and use as necessary on salads throughout the week. Just combine 1/3 cup good balsamic vinegar with 2/3 cup extra virgin olive oil, then add salt and pepper to taste. Shake well in the jar before using to emulsify the dressing; you will have to give it a shake each time, as the vinegar and oil will separate.