MARINATED BEETS AND CITRUS FRUITS
Whole canned beets, fresh orange and ruby red grapefruit combined with green pepper and sweet onion with a salted Balsamic and cinnamon dressing. Fat-Free! Sugar-Free!
Makes 10 cups
4 c. canned whole beets, drained and rinsed
1 lg. sweet onion – cut ends off, cut whole onion from top to bottom into quarters, then cut each segment crosswise into 1/4 inch wide quarter rings
1 c. diced green pepper, 1/4 inch cubes
2 ruby red grapefruits – Cut in half around the equator, cut each half crosswise (down into the flesh) into 3-4 segments, remove peel from each segment by running a sharp knife between peel and skin, cut into cubes, then trim hard white membrane and discard
1 lg. orange – remove peel from orange like you’re peeling an apple, place skin side down, white (pithe) side up and run large, sharp knife between skin and pithe till only the orange peel remains – stack and slice into thin matchstick size pieces, then cut the orange in half and proceed to cube it like you did with the grapefruit – measure out 1/3 c. orange matchsticks for this recipe
1 c. Balsamic vinegar
1 t. pink Himalayan salt
1/2 t. cinnamon
Combine all ingredients in extra-large bowl. Stir well, then pack in covered containers and refrigerate till ready to use. Invert and shake occasionally to submerge the ingredients.
Notes: By rinsing the drained canned beets you eliminate the shocking pink color that otherwise the entire dish would exhibit.
Usually if you leave out the oil from a marinade, sugar gets swapped in. Not with this salad. The richness of the Balsamic vinegar teamed with the sweet of the citrus works beautifully to create a mellowed and well-melded experience.