I adapted this colorful recipe for roasted beet and orange salad from "Culinary Institute of America: Vegetables" (Lebhar-Friedman Books, 2007). Beets are a favorite with Eastern Europeans. Take advantage of the staggering variety of beets at your local farmers market and mix and match colors for a sensational-looking dish. If you use orange beets, cook them separately otherwise they'll turn purple. Here are more beet recipes.
Here's a larger photo of Roasted Beet and Orange Salad.
Here's a larger photo of Roasted Beet and Orange Salad.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings Roasted Beet/Orange
Ingredients:
- 8 beets, green tops trimmed
- 5 tablespoons sunflower, vegetable or olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt, or to taste
- Pinch spicy Hungarian paprika or cayenne pepper
- 40 orange segments (see note below)
- 1/2 cup red onion julienne
- 1/2 cup shelled walnut halves
- 1 cup crumbled Bulgarian feta cheese or goat cheese
Preparation:
- Heat oven to 375 degrees. Place beets in a baking dish, add about 1/4 inch of water, and cover tightly with aluminum foil. Roast beets until tender, about 20 minutes. Allow to cool
slightly, and slip off their skins. Cut beets into quarters.
- Blend together oil, vinegar, lemon juice, salt, and paprika or cayenne pepper. Toss beets in dressing while they are still warm.
- Divide beets into eight portions and serve each portion with five orange segments, topped with 1 tablespoon each of the onions and walnuts, and 2 tablespoons cheese.
- Note: To prepare citrus segments, cut away both ends of fruit. Using a sharp paring knife, follow curve of fruit and cut away skin, pith, and membrane, leaving flesh completely exposed. Working to release each segment and keep it intact, slice the connective membrane on either side of the segment.
