Dressing

1. 6 medium beets
2. 45 mL (3 tbsp.) vegetable oil
3. 30 mL (2 tbsp.) balsamic vinegar
4. 30 mL (2 tbsp.) orange juice
5. 5 mL (1 tsp.) Dijon mustard
6. 1 garlic clove
7. 4 blood oranges, segments only*
8. 1/2 red onion
9. 60 mL (1/4 cup) fresh basil leaves
10. To taste, salt and pepper
11. for garnish, orange zest
12. To taste, Tabasco sauce

Salad

1. 6 medium-sized beets
2. 4 blood oranges
3. 1/2 red onion
4. 60 mL (1/4 cup) fresh basil leaves
5. To taste, salt and pepper
6. To taste, blood orange zest as garnish
7. To taste, tabasco-style sauce