Beet, Orange, And Black Olive Salad

• 5 small beets or 2 large beets
• 2 seedless oranges
• 1 head radicchio
• 1/2 small red onion, thinly sliced
• 1/4 cup roughly chopped fresh parsley leaves
• 1/3 cup black olives, pitted and halved
• 3 tablespoons grapeseed oil or 3 tablespoons extra virgin olive oil
• 2 teaspoons orange flower water
• 1 -2 tablespoon red wine vinegar
• salt, pepper to taste

1. Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl.
2. Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges.
3. Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.

beets, oranges, head radicchio, red onion, parsley, black olives, grapeseed oil, orange flower, red wine vinegar, salt

Taken from www.food.com/recipe/beet-orange-and-black-olive-salad-498830 (may not work)