Beet and Blood Orange Salad with Mint Recipe

Beet and Blood Orange Salad with Mint Recipe
Staff Writer
Beet and Blood Orange Salad
Garrett Bronson

Beet and Blood Orange Salad

A festively colored salad that is particularly wonderful in winter, after the arrival of blood oranges. However, the sweet beets and slightly sour oranges are a perfect combination any time of year, especially when brightly colored beets are in the market. Also makes a wonderful vegetarian salad, when used atop freshly washed Boston lettuce.

Ingredients

  • 2 pounds mix of red and golden beets (about 10 medium beets), peeled and cut into ¾-inch pieces
  • 8 blood oranges
  • ¼ cup flat-leaf parsley, coarsely chopped
  • ¼ cup mint, coarsely chopped
  • 5 ounces goat cheese, crumbled

Directions

Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer beets to bowl and let cool.

Peel oranges with knife, removing all the white pith. Quarter the oranges lengthwise, and then slice crosswise, making sure to remove the seeds. Add oranges to beets, along with parsley and mint. Garnish with goat cheese before serving.

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.