15
Jan
11

Recipe for the New Year … Beet and Blood Orange Salad

Beet and Blood Orange Salad

@  2011 Peter A. Franzi

Note: I recommend using all fresh ingredient for the salad and vinaigrette. Canned beets and oranges can be substituted for the salad and frozen orange juice for the vinaigrette with less than stunning results.

8 Medium Beets (I suggest Golden or Chioggia or any of the white or striped varieties.. the common red beet will bleed significantly and may overpower the oranges.)

5 Medium Blood Oranges (any orange can substitute for a different flavor combination).

1 Medium Red onion.

1/3 cup White Balsamic Vinegar (Any white wine vinegar may be substituted. I don’t recommend red wine or cider vinegar, but it’s your call).

Zest from one orange

Juice from one orange

1 tsp Dijon mustard

1 clove garlic, crushed

¼  tsp Kosher Salt

¼  tsp black pepper

1 ½ – 2  cups olive oil.

Cook beets completely covered in boiling water for 40 minutes for al dente, 60 minutes to completely cook. Check at 30 minutes with fork to gauge. Allow to cool. Peel and cut into 1/8 ‘s. Remove peel from 4 oranges and divide into segments. Peel and slice onion into very thin slices. Combine all ingredients in large bowl. Set aside.

In medium bowl, crush garlic with kosher salt. Whisk together vinegar, zest from one orange (grate before cutting for juice), juice, mustard  and pepper. Drizzle in olive oil gradually, whisking until vinaigrette is emulsified (Adjust amount of oil used to your own taste.) Pour over beet/orange/onion mixture. Toss.  Refrigerate at least two hours, preferably overnight. Adjust salt and pepper, if necessary.  Enjoy.

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