Citrus Pickled Red Onion And Golden Beet Salad With Green Beans

• 1 pound golden beets
• 1 teaspoon extravirgin olive oil
• 2 cups thinly sliced red onion (about 2 large)
• 1 cup fresh orange juice (about 4 oranges)
• 1/2 cup fresh lemon juice
• 1 teaspoon salt
• 1 cup water
• 1 pound green beans, trimmed
• 1 tablespoon fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

1. Preheat oven to 350u0b0.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in center of a baking sheet lined with aluminum foil. Drizzle with 1 teaspoon oil. Bake at 350u0b0 for 1 hour or until 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 teaspoon salt in a large bowl. Cover and chill 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. Place beans in a large bowl.
4. Drain beet mixture, reserving 2 tablespoons marinade. Add beet mixture to green beans, and toss gently. Combine reserved marinade, 1 tablespoon lemon juice, 1 tablespoon olive oil, grated orange rind, 1/4 teaspoon salt, pepper, and minced garlic in a small bowl; stir with a whisk. Pour marinade mixture over beet mixture; toss gently.

golden beets, extravirgin olive oil, red onion, orange juice, lemon juice, salt, water, green beans, lemon juice, extravirgin olive oil, orange rind, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/citrus-pickled-red-onion-golden-beet-salad-with-green-beans (may not work)