Citrus Beet Salad

(Courtesy of the Kimball Art Museum, Fort Worth, TX)

Salad:
1, 16-oz jar sliced pickled beets
1 cup thinly sliced carrots
1 cup orange sections
1/4 cup thinly sliced red onion
2 Tbs chopped fresh chives or parsley

Dressing:
3 Tbs balsamic vinegar
3 Tbs orange marmalade
1/2 tsp salt
1/8 tsp fresh ground black pepper
1 Tbs canola oil

Combine beets, carrots, orange sections, onions and chives/parsley in a large bowl and set aside.

Mix remaining ingredients in a small bowl and whisk until incorporated. Pour over the salad and toss gently to combine. Chill for 2 hours or overnight. Salad will keep, refrigerated, for 1 week.

Serves 6