Beet And Orange Salad With Citrus Vinaigrette
Beets pair wonderfully with citrus flavors. This salad highlights this combo and is topped with a citrus dressing to pull the dish together. The deep red color of beets comes from anthocyanin and they also provide dietary fiber. After purchasing beets, remove the greens from the bulbs to maximize the shelf life of the beets. The greens should be used within 1-2 days and can be eaten raw in salads or cooked similar to other leafy green vegetables.
- 2 medium beets, stems trimmed to 1 inch
- 1 large navel orange (or 2 clementines or 1 cup mandarin oranges)
- 4 cups spinach or mixed salad greens
- 2 Tbsp pomegranate arils, dried cranberries or dried cherries
- 1 Tbsp lemon juice
- 1/4 cup orange juice
- 2 tsp balsamic vinegar
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 Tbsp olive oil or walnut oil orange zest
- Preheat oven to 350°F. Roast the beets by drizzling them with olive oil, a sprinkle of salt and pepper, and wrapping them in foil. Depending on the size of the beets, roast for 40 minutes to 1 hour. Check occasionally, when they are fork-tender, remove from oven.
- Once beets are cool enough to handle, rub them under cold water and the skin will slide off easily. Use gloves, to minimize stains to your skin. Cut each beet crosswise into 6 slices, depending on the size of the beet.
- Grate zest from orange with microplane and set aside. Cut off top and bottom of the orange. Place orange on one of its cut sides and slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 6-8 slices.
- To serve family style, line a serving platter with spinach or salad greens, top with beet and orange slices, and add pomegranate arils or dried cranberries.
- To prepare dressing: In a small bowl, whisk together lemon and orange juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add reserved orange zest. Spoon dressing over the salad. Serve immediately.
Molly Miles |