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Orange and Beet Salad

March 9, 2011

Orange and Beet Salad

The first time I ever had a beet, I was sixteen and living in Costa Rica. Growing up, we never had beets at home because my mother hated them. I fell in love instantly with this  simple delicious root vegetable. On our weekend trip to Wholefoods this past weekend, Mark grabbed a few golden beets. If you haven’t tried golden beets, check them out. They are a little sweeter than a red beet and they add a beautiful vibrant gold to your salad’s color pallet.

Baked Beets

For years, I enjoyed beets, simply boiled and thrown into salads or served sliced over rice. Recently, a friend introduced me to the technique of baking beets, a healthier, tastier and a more nutritious way to enjoy this garden treat. Wash the beets, place them in a covered baking dish (or wrap them in foil) and bake at 400 for about an hour. They are done when you can insert a fork easily into the center of the beet. Set the beets aside to cool. When they are cool enough to handle, use your hands to rub off the skin.

Orange and Beet Salad

After I baked the beets, I realized I didn’t have any red onions, goat cheese or lettuce in the house. All the ingredients I usually use to make a nice beet salad. Time to innovate! I opened the refrigerator and grabbed the few items we had:

  • 1 golden beet, baked and peeled
  • 1/2 of an English cucumber
  • 4 clementines
  • 1/2 of a lemon
  • 1/4 cup of olive oil
  • Salt and Pepper

I quartered the beets, halved each clementine section, and chopped the cucumber into thin quarter slices. Mark whisked together the olive oil and lemon with a dash of salt and freshly ground pepper. We tossed the dressing and veggies together and sat down to try our experiment. Who knew innovation could taste so good. This salad is a medley of flavors and textures. The cold crispness of the cucumber against the citrus of the clementines pairs beautifully with the sweet, earthy flavor of the beets. As an added bonus, this is an excellent way to bring some color to a dreary, March evening.

2 Comments leave one →
  1. March 12, 2011 5:08 am

    MMMMMMM,….What more can I say???

    Your salad looks so appetizing!! Lovely food! 🙂

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