Friday, March 11, 2011

Beet and Blood orange salad

Beets roasted in this manner yield a succulence that I have been unable to replicate by other means of cooking. All the health benefits of beets are maintained and the nutrients remain stable (as far as I am able to ascertain).

Beet and Blood orange salad

                                                     Yield: 2 portions
 Set oven to 425℉  (220℃)


1 beet, 7.5 cm. (3in.) in diameter, roasted
1 Blood orange
1 sweet white onion
1 teaspoon orange juice
1 teaspoon red wine vinegar
1 teaspoon olive oil
sea salt and pepper to taste
Garnish: sprig of fresh mint


1. Wash beet and wrap in metal foil food wrap. Place in pre-heated oven. Roast for approximately 1 hour. Beet is cooked when easily pierced by a fork. Remove beet from oven. Place in a heat-proof, lidded container. Refrigerate until cold.

2. When beet is cold, unwrap, peel and grate coarsely.

3. Peel Blood orange. Slice crosswise 3 times, producing 4 rounds. Either break rounds into segments or slice each into 8 pieces. Add orange segments to grated beet. 

5. Cut one thin slice of onion. Dice finely. Place atop the beet and orange mixture.

6. Divide salad into two portions.

7. Make salad dressing: Mix orange juice, vinegar and olive oil together with a small grind of sea salt and black pepper. Pour half of the dressing onto each portion of beet and Blood orange salad. Garnish with fresh mint.

No comments: