Shredded Beet Salad With Orange-Cranberry Dressing - cooking recipe

Ingredients

zest of 1/2 orange
1/2 c. cranberries
1 1/2 Tbsp. sugar
1/3 c. orange juice
2 tsp. safflower oil
2 tsp. water
1 tsp. Dijon mustard
1/4 tsp. salt
dash of cayenne
4 medium beets, scrubbed, trimmed and shredded to get about 4 c.

Preparation

Mince orange zest with cranberries and sugar in blender or food processor fitted with metal blade.
Transfer to mixing bowl. Add orange juice, oil, water, mustard, salt, cayenne and beets. Mix well.
Salad is best made 2 days ahead and refrigerated.
To serve, toss well and adjust seasoning to taste.