Serves: Makes 4 servings
- 4 medium golden beets
- 2 large or 3 small blood oranges
- 1 heaping tablespoon thinly sliced fresh mint
- ¼ small red onion, very thinly sliced or shaved on a vegetable slicer
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Champagne vinegar or white wine vinegar
- Kosher or sea salt and freshly ground black pepper
Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼ inch. Cover tightly and bake until a knife pierces the beets easily, 45 to 55 minutes. When cool enough to handle, peel the beets and slice into thin rounds.
To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, and salt and pepper to taste.
Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom, following the contour of the fruit and removing all the white pith. Slice the orange thinly crosswise. Repeat with the remaining orange(s).
To assemble the salad, alternate slices of beet and orange on a platter. Scatter the onion evenly over all. Whisk the dressing briefly and spoon it over the salad. Sprinkle with the mint and serve immediately.