Golden Beet and Blood Orange Salad
By Sur La Table & Andrews McMeel Publishing
Golden Beet and Blood Orange Salad
By Sur La Table & Andrews McMeel Publishing
Yield/Serves:
Makes 4 servings
- 4 medium golden beets
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Champagne vinegar or white wine vinegar
- Kosher or sea salt and freshly ground black pepper
- 2 large or 3 small blood oranges
- ¼ small red onion, very thinly sliced or shaved on a vegetable slicer
- 1 heaping tablespoon thinly sliced fresh mint
Put this vivid salad on a buffet and heads will turn. Slices of beet the color of a summer sunset alternate with ruby slices of blood orange, a pairing to turn to when you’re serving grilled swordfish, ham, or pork tenderloin. The salad is just as refreshing, if not quite as surprising, made with red beets and navel oranges.
Preheat the oven to 375°F. If the beet greens are attached, remove all but ½" of the stem. Reserve the greens and stems for another use (page 31). Put the beets in a baking dish, and add water to a depth of ¼". 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.
Recipes by Janet Fletcher, Photography by Sara Remington
Preheat the oven to 375°F. If the beet greens are attached, remove all but ½" of the stem. Reserve the greens and stems for another use (page 31). Put the beets in a baking dish, and add water to a depth of ¼". 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.
Recipes by Janet Fletcher, Photography by Sara Remington