The older I get, the more I appreciate recipes with a clear point of view, and Beet and Blood Orange Salad certainly has one. I have never thought of salad as an obligation; done well, it can be the dish everyone talks about. Make it your own where the recipe allows, then pass the plate around generously.
Ingredients
- 3 beets medium size
- 3 blood orange medium size
- Drizzle Olive oil
Blood orange vinaigrette
- 1 tbs. Stone ground mustard
- 1 tbs. Pomegranate molasses
- 1/2 tbs. Honey
- Salt and black pepper
- 1/3 cup blood orange juice
- 1/4 cup oil
Instructions
- Preheat oven to 400 F. Place your washed and trimmed beets on a large piece of foil, drizzle with olive 1/4 cup of oil and fold the edges of the foil to make a pocket. Bake in the oven on the 2nd rack from bottom for 45-50 minutes. Let cool before peeling the skin off.
- Measure every thing in a jar and give it a good shake. If you like the dressing creamier either use less juice or add 1 tsp. Mayonnaise.
- Time to assemble: I like to use a mandolin to slice the vegetables so I can insure even thickness. Arrange the beets and orange by overlapping top with fresh mint and drizzle the dressing.
Notes
- Dressing is so delicious and makes extra! you can make any other salad using it.