Dracula's Beet and Orange Salad

• 4 pounds trimmed beets (without tops), unpeeled
• 1 tablespoon red wine vinegar
• 12 oranges, rind and pith cut free with a serrated knife and sections cut away from the membranes
• 1 teaspoon freshly grated orange zest
• 1/3 cup fresh orange juice
• 1/4 cup sugar
• 1/2 cup distilled vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 red onions, thinly sliced
• Chopped fresh flat-leaf parsley, for garnish

1. In a pot, combine the beets with the red wine vinegar and enough cold water to cover them by 2 inches.
2. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes.
3. Drain the beets and let them cool.
4. (The beets may be cooked 1 day in advance and kept covered and chilled.)
5. Peel the beets and cut them into 1-inch wedges.
6. In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mixture until it is reduced to about 1/4 cup.
7. Let the mixture cool.
8. In a large bowl, whisk together the orange mixture, oil, and salt and pepper to form a smooth dressing.
9. Add the beet slices, orange segments, and onion and mix until well combined.
10. Let stand at room temperature, or refrigerate for up to 6 hours, to let the flavors come together.
11. Transfer to a serving bowl and garnish with the parsley.

trimmed beets, red wine vinegar, oranges, freshly grated orange zest, orange juice, sugar, distilled vinegar, extravirgin olive oil, kosher salt, red onions, flatleaf parsley

Taken from www.foodnetwork.com/recipes/draculas-beet-and-orange-salad.html (may not work)