Beets With Orange Vinaigrette

• 3 bunches fresh beets
• Kosher salt
• 2 navel oranges
• 2 tablespoons raspberry vinegar
• 2 tablespoons freshly squeezed orange juice
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely diced red onion

1. Trim green tops from beets and place beets in large pot of salted water.
2. Bring to a boil and simmer uncovered about 1 hour, or until just tender.
3. Drain and set aside until cool enough to handle.
4. Remove zest from oranges, preferably in long strips.
5. Slice off the rest of the skin and all the pith.
6. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
7. Peel and dice beets into 1/2-inch pieces.
8. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste.
9. Mix well.
10. Check seasonings and serve cold or at room temperature.
11. Salad may be left to marinate in refrigerator a day or more.

fresh beets, kosher salt, oranges, raspberry vinegar, freshly squeezed orange juice, extra virgin olive oil, sugar, freshly ground black pepper, red onion

Taken from cooking.nytimes.com/recipes/7076 (may not work)