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Recipe: Beet and Blood Orange Salad

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Photo by Robert Peacock.
Photo by Robert Peacock.
Beet and Blood Orange Salad

Serves 4 to 6

Ingredients:

  • Grated zest and juice of 1 blood orange
  • ¼ cup white champagne vinegar, or raspberry vinegar
  • ½ cup extra-virgin olive oil
  • Sea salt
  • 4 roasted beets (recipe follows), sliced
  • Rocky Top and Swiss chard trimmings (or radicchio, arugula, other spicy lettuces, or spring mix) 2 shallots, minced
  • ½ cup toasted black walnut pieces

Instructions:

Combine the orange zest and juice, vinegar, oil, and salt to taste in a pint jar, cover, and shake vigorously. Pour 2 tablespoons dressing over the cubed beets, toss, and refrigerate for at least 1 hour.
Arrange the salad greens on individual plates, top with a portion of the beets, a sprinkle of minced shallots, and a drizzle of dressing. Sprinkle each salad with walnuts before serving.

Roasted Beets

Serves 4 to 6

Ingredients:

  • 12 or more golf- to tennis-ball-sized beets, rinsed, and stalks trimmed
  • Olive oil

To serve hot:

  • ½ cup fresh orange or tangerine juice
  • Unsalted butter
  • Sea salt
  • Agave nectar (optional)

Instructions:

Preheat the oven to 375° F. Cover a baking sheet with foil and place the whole beets in a single layer on the sheet. Drizzle with oil. Lay a second piece of foil over the top of the beets, crimping the edges all around so no steam can escape. Bake for 30 minutes, or until the tip of a knife easily pierces a beet, but still has some resistance; beets should remain firm.
Remove from the oven, carefully open the foil packet so the steam can escape, then plunge the beets into cold water. When they are cool enough to handle, cut the top and the bottom of each beet off. The skins should slip off easily.
To serve hot, gently reheat the beets in a saucepan with the orange or tangerine juice, a bit of butter and salt, and perhaps a drizzle of agave nectar. To use in salads, refrigerate for at least 1 hour, then dice or slice as you prefer.

>>Next recipe: holly jolly tamales

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