Sunny Beet Salad

I lovelovelove the vibrant colours of these red and golden beets! Many of the beet salad recipes I have seen use an orange vinaigrette, but I saw the peach schnapps sitting there and thought...Why not?

1 lb small to medium sized beets
1/2 tsp salt (to salt the water)
1 green onion, sliced
1/2 small orange sweet pepper, cut in chunks
1 tbsp olive oil
1 tbsp orange juice
1 tbsp peach schnapps 
(alternatively all OJ or all peach schnapps!)
1 tsp lime juice
1/4 tsp salt
a few grinds of black pepper
1/4 tsp dry mustard
pinch sugar

Start by bringing the beets to a boil in just enough salted water to cover. They can take anywhere from 30-60 minutes to cook. A fork should easily pierce them. Remove from heat, drain then cover with cold water.

Cut the green onion and sweet pepper. Set aside.

Combine the remaining ingredients for the dressing. I did half OJ/half peach schnapps.  Next time...full on peach schnapps! Now get back to the beets! 

Ok, so now that the beets have cooled enough to handle them drain and remove the peels. Wearing gloves saves having ugly red hands for the next few days.

Quarter the beets and add the green onion and sweet pepper, then toss with the dressing.

Sweet and earthy and next time I think I might just add a sliced peach to the bowl too.  What do you think?