This beautiful salad reminds me of my friend Chami who now lives in Fort Lauderdale. I enjoyed this ten years ago at her Shabbat table, a table always abundant and novel. Roasting the golden beets in the oven adds a rich flavor and makes them very easy to peel. Depending on the season, we either use navel oranges or canned Mandarins for the citrus component. The dressing is a simple mix of seasoned rice vinegar and canola oil. Golden beets are more expensive than the red so I try to find them bulk without the tops.

Ingredients:

1. 2 pounds golden beets
2. 1 (or 2) cans Mandarin Oranges (or, 2 large navel oranges)
3. 1/2 medium size red onion, thinly sliced in half moon rings
4. 1/4 cup chopped parsley, not too small and not too big
5. 1/2 cup green onions, sliced thinly on bias (optional)

For the dressing:

1. 1/4 cup canola oil
2. 1/4 cup sweetened rice wine vinegar*
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper

*For Passover, use kosher for Passover white vinegar plus 1 Tablespoon sugar

Steps:

Preheat the oven to 400'. Wash the beets and pat dry. Rub with a little oil and place on roasting pan. Place in the hot oven and bake until tender, about 40 - 50 minutes depending on the size.

The beets are done with a bamboo skewer or small paring knife can be inserted and removed very easily.

Peel the beets. You may need a small paring knife to get the stubborn parts off.

Slice the beets into 1/2 circles. Set aside in a bowl.

Thinly slice the red onions using a mandolin if you have one.

Slice the green onions on the bias. Finely chop the parsley.

Combine all the ingredients including the drained mandarin oranges (or sliced fresh if available).

Combine the dressing ingredients in a small cup or bowl and whisk.

Pour dressing over ingredients and gently toss.

Place salad into serving bowl and serve. If not eating until later, remove from fridge about an hour before serving.

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