Beet and Apple Salad

• 3 medium beets (about one pound)
• 3 tablespoons vegetable oil
• 3 tablespoons white wine vinegar
• 1 teaspoon orange zest
• 2 tablespoons orange juice
• 2 tablespoons sliced green onion
• 1 tablespoon snipped mint
• 1 teaspoon honey
• 2 cups romaine lettuce, torn
• 1 tart green apple, diced
• Fresh mint for garnish

1. Cook whole beets covered, in simmering water for 40-50 minutes until tender.
2. Drain, and cool slightly, remove skin and cut into thin strips.
3. For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine.
4. Toss half of dressing with beets, chill for 2 to 24 hours.
5. To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets.
6. Garnish with mint.

beets, vegetable oil, white wine vinegar, orange zest, orange juice, green onion, mint, honey, romaine lettuce, green apple, fresh mint

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