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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:

  • medium saucepan and steamer
  • large salad bowl

serve with: 

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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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