Citrus Pickled Red Onion And Golden Beet Salad

• 1 lb golden beets
• 1 teaspoon extra virgin olive oil
• 2 cups thinly sliced red onions (2 large)
• 1 cup fresh orange juice (about 4 oranges)
• 1/2 cup frsh lemon juice
• 1 teaspoon salt
• 1 cup water
• 1 lb green beans, trimmed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced

1. Preheat oven to 350*F.
2. Leave the root and 1" of the stem intact on beets. Scrub them with a brush. Place in the center of a baking sheet lined with foil. Drizzle with 1 teaspoons olive oil. Bake at 350*F. for 1 hour or until the beets are tender. Cool completely. Peel and cut each beet into 8 wedges. Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoons salt in a large bowl. Cover and refrigerate overnight.
3. Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp tender. Drain and rinse under cold water, drain. Put beans in a large bowl.
4. Drain beet mixture, reserving 2 tbls. marinade. Add beet mixture to green beans, tossing gently. Combine reserved marinade, 1 tbls. lemon juice, 1 tbls. olive oil, grated orange rind, 1/4 teaspoons salt, pepper and minced garlic in a small bowl. Stir with a whisk and pour marinade over beet mixture, tossing gently. Serve and enjoy!
5. Makes 6 cups.

golden beets, extra virgin olive oil, red onions, orange juice, lemon juice, salt, water, green beans, lemon juice, olive oil, orange rind, salt, black pepper, garlic

Taken from www.food.com/recipe/citrus-pickled-red-onion-and-golden-beet-salad-169987 (may not work)