Beet and Blood Orange Salad with Mint Recipe
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.
- 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
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.