Salad Recipes: Beet Onion by Recipe Cottage

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	Beet Onion

		Warm Beet and Onion Salad 2 medium golden beets with leafy tops 2 medium red beets with leafy tops extra virgin olive oil 1 large red onion cut into 4 1/2 inch silces 2 hearts romaine lettuce Trim attached greens off beets leaving about 1/2 inch;reserve the tops. Leave the root end intact. Scrub beets well under cold running water. Lightly spray/brush beets with olive oil. Grill beets over indirect medium heat untill tender when pierced with the tip of a knife, 1 to 1 1/2 hours depending on size. Turn them once at halfway thruogh grilling time. Remove and let cool to handle, trim and discard ends. Rub off skins and silce beets into 1/4 to 1/2 inch slices. Place sliced red beets and golden beets in separate bowls. Lightly brush onion slices with some of the dressing and grill over direct medium heat till tender, about 10-12 minutes, turning at half way point. Remove and let cool slightly. Separate into rings. Rinse reserved beet leaves under cold running water. Select the smallest most tender leaves and place those along with the romaine lettuce in a large bowl. Add half the dressing and toss. Divide greens into 4 bowls and top with beets and onions. Drizzle with remaining dressing. Dressing: 1 medium orange 1/3 cup extra virgin olive oil 2 tbsp red wine vinegar 1 tbsp fresh basil finely sliced 1 tsp minced garlic 1/2 tsp kosher salt fresh ground black pepper 1 tbsp orange zest from orange Peel and pith the orange, let the juice and the sections of orange fall into a bowl. (no skin or membrane on orange at all). Add remaing dressing ingredients including zest and pepper. Stir gently to combine and not break orange segments too much.