->Beet Onion <-

2 medium golden beets with leafy tops

2 medium red beets with leafy tops

extra virgin olive oil

1 large red onion cut into 4 1/2 inch silces

2 hearts romaine lettuce

Trim attached greens off beets leaving about 1/2 inch;reserve the

tops. Leave the root end intact. Scrub beets well under cold

running water. Lightly spray/brush beets with olive oil. Grill

beets over indirect medium heat untill tender when pierced with

1 to 1 1/2 hours depending on size. Turn them

once at halfway thruogh grilling time. Remove and let cool to

handle, trim and discard ends. Rub off skins and silce beets into 1/4 to 1/2 inch slices. Place sliced red beets and golden beets

in separate bowls. Lightly brush onion slices with some of the dressing and grill over

direct medium heat till tender, about 10-12 minutes, turning at

half way point. Remove and let cool slightly. Separate into rings.

Rinse reserved beet leaves under cold running water. Select the

smallest most tender leaves and place those along with the romaine

lettuce in a large bowl. Add half the dressing and toss. Divide

greens into 4 bowls and top with beets and onions. Drizzle with

remaining dressing.

Dressing:

1 medium orange

1/3 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh basil finely sliced

1 tsp minced garlic

1/2 tsp kosher salt

fresh ground black pepper 1 tbsp orange zest from orange

Peel and pith the orange, let the juice and the sections of orange

fall into a bowl. (no skin or membrane on orange at all). Add

remaing dressing ingredients including zest and pepper. Stir gently

to combine and not break orange segments too much.