BEET AND BLOOD ORANGE SALAD

Today I have another winter salad for you, one so colorful and so fresh that you’ll forget that it’s not summer.  I can’t promise it will make you forget any of your other problems, but don’t worry, I have a brownie recipe coming up soon to help with that!  It’s probably a good time to start veggie loading so that when I pop those decadent chocolate brownies on you you’ll feel totally justified in eating them three at a time.  And this salad is the perfect place to start-  it’s beautifully simple and designed to highlight the ingredients in the most simple, flavorful way.  I hope you love it as much as I do!  xx- Sarah

Beet & Blood Orange Salad

Yields approximately 3 servings as an entree or 5 as a side dish.

Ingredients

2 large golden beets

2 large red beets

1/4 med-large red onion

5 small blood oranges

1 tablespoon whole grain Dijon mustard

3 tablespoons minced shallot

2 tablespoons high quality extra virgin olive oil

1 tablespoon white wine vinegar

fennel fronds to garnish

sea salt

finishing salt

Method

Salad

- Preheat oven to 375 F.

- Thoroughly wash and clean beets.

- Trim ends off beets and wrap in foil, keeping red and golden beets separate.

- Roast beets in oven for 45 minutes to 1 hour or until they are easily pierced with a fork.

- Prepare dressing while beets are roasting.  In a small mixing bowl or jar combine minced shallots with 1 tablespoon whole grain Dijon mustard, zest of 1 blood orange, juice of two blood oranges,  2 tablespoons of high quality extra virgin olive oil and one tablespoon of white wine vinegar.  Add sea salt to taste and mix well.  

- Use a paring knife to slice off tops and bottoms of 3 blood oranges, cut off skin along the sides, leaving only the fleshy fruit and removing any excess pith.

- Slice 1/4 of red onion as thinly as possible into half moon slivers.

- Once beets have cooled, run under cold water and remove skins.

- Slice beets into quarter inch rounds.

- Layer beets, oranges, and onions onto serving platter and drizzle with dressing.  Sprinkle with finishing salt.

- Garnish with fresh fennel fronds.

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Reader Comments

  1. Sarah|

    I LOVE beets. I'm constantly shredding raw ones for salad or roasting them to eat like a candy sidedish. This salad is so pretty. It's definitely going in the recipe file. Thanks for sharing!

    Reply
  2. amanda|

    ah, i love the colors of this! looks so refreshing (and gives promises of the colorful summer produce ahead!).

    Reply
  3. L|

    Q

    Your recipe says blood oranges but the picture has blood and regular..
    can i just use regular?

    Reply
  4. Cooper|

    You actually make it seem so easy with your presentation but I find this matter to be really something that I
    think I would never understand. It seems too complex and
    extremely broad for me. I am looking forward for your next post, I’ll
    try to get the hang of it!

    Reply
  5. Lynette|

    An interesting discussion is worth comment. I believe that
    you should write more on this topic, it might not be a taboo matter but generally
    people do not speak about such issues. To the next!
    Kind regards!!

    Reply