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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Wednesday, March 6, 2013

Roasted Beet Salad with Blood Oranges & Beet Greens


My fantastic husband made this salad for me and it was delicious!  The recipe came from the always reliable Epicurious.

Here's what you need:



3 large beets with beet greens attached
2 large oranges
1 small onion
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

1/4 cup crumbled chevre (soft goat's cheese)



First roast the beets.  This takes a while and you can do it a day in advance if you like.


Remove the beet greens from the beets and reserve the greens.


Wrap each beet in foil and place in a 400 degree oven and roast for an hour and a half.


Remove foil and let the beets cool.


Then peel them.  The skin should slip off easily but you may want to wear gloves so your fingers don't turn pink.


Slice the beets.


Remove the stems from the beet greens and chop the leaves.


Cook the greens in a pot of boiling water for 2 minutes.  Drain and then squeeze dry.


Slice the onion thinly.

Zest the orange.  Now, you can cut the oranges into supremes but I have a little trick that is way, way easier.


Slice the rind and pith from the orange as you would before supreming it.


Once it's peeled...


Halve the orange.


And then slice into half moons.  It gives you the look of supremes with way less work.


Now combine the beets, oranges, onions and beet greens in a bowl.

Whisk the vinegar, oil, garlic and orange zest together in a small bowl and season with salt and pepper.  Pour over the beet mixture.


Crumble the goat's cheese.


Serve the salad on small plates, sprinkled with the goat's cheese.


I love beets, especially in salads with oranges.  This one is a winner!

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