Anonymous 2/24/2005

4 beets

3 tablespoon olive oil

1 orange

1 1/2 teaspoon vinegar

3/4 tasp. grated ginger

1/4 cup pecan halves, broken in half lengthwise

Scrub the beets, and cover loosely with tin foil. Place on a baking sheet, and

drizzle with 1 tbsp. olive oil. Bake in pre-heated 425 degree oven until

tender, which should take about an hour. Then cool them in the fridge, peel,

and quarter them. Using a zester, remove 1/4 of the rind, and set aside. Cut

half the orange in segments, and then cut them crosswise. Place in a bowl and

add the juice from the other half of the orange. Add vinegar and ginger and

whisk in 2 tbsps. olive oil. You can add salt and pepper if you want. Add the

beeets to the vinegarette and orange segments. Add the zest and the pecans,

using some of the pecans as a garnish....Place in the fridge for at least half

an hour for the flavors to mingle