Citrus Pickled Red Onion and Golden Beet Salad with Green Beans

Preheat oven to 35

Leave root and 1-inch stem on beets; scrub with a brush.

Place beets in center of a baking sheet lined with aluminum foil.

Drizzle with 1 teaspoon oil.

Bake at 350 for 1 hour or until beets are tender. Cool completely. Peel and cut each beet into 8 wedges.

Combine beets, onion, orange juice, 1/2 cup lemon juice, and 1 teaspoon salt in a large bowl. Cover and chill overnight.

Bring 1 cup water to a boil in a medium saucepan; add green beans. Cook 3 minutes or until beans are crisp-tender.

Drain and rinse under cold water; drain.

Place beans in a large bowl.

Drain beet mixture, reserving 2 tablespoons marinade.

Add beet mixture to green beans, and toss gently.

Combine reserved marinade, 1 tablespoon lemon juice, 1 tablespoon olive oil, grated orange rind, 1/4 teaspoon salt, pepper, and minced garlic in a small bowl; stir with a whisk.

Pour marinade mixture over beet mixture; toss gently.