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the goods 3 medium red beets 3 medium gold beets 2 blood oranges 1/2 cup pecans or walnuts 3 cups mache (lambs lettuce) or arugula bunch fresh mint olive oil salt & pepper optional: chevre (goat's cheese) or gorgonzola time: 20 minutes active time, 30 minutes inactive (to cook beets) you will need:
serve with: view the date featuring this recipe
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blood orange and beet salad steam: unpeeled red and gold beets for 30 minutes, until tender. remove from heat and allow to cool juice: 1 blood orange and slice strips of zest from peel peel: other orange and slice the flesh into thin segments add: juice and zest to an equal quantity of olive oil (about 1/4 cup). add 1/4 tspn salt and a couple of grinds of fresh pepper mix: mache, about 2/3 cup of fresh mint, pecans and the orange slices in a large salad bowl peel: cooled beets. slice each beet in half, then each half into quarters. add to bowl with salad pour: dressing over salad and toss to combine * beets can be cooked the day before and kept in the fridge
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