Add a little color to your table with this beet & blood orange salad! We fell in love with A House in the Hill’s simple recipe and slightly adapted to use herbs that we hand on-hand. Prep tip: work on a surface you don’t mind getting messy (and won’t stain!).
• 2 large golden beets
• 2 large red beets
• 1/4 med-large red onion
• 5 small blood oranges
• 1 tablespoon whole grain Dijon mustard
• 3 tablespoons minced shallot
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• dill & cilantro greens for garnish (or any herb that you prefer!)
• sea salt
Preheat oven to 375 F. Thoroughly wash and clean beets, then trim ends off and wrap in foil, keeping red and golden beets separate.
Roast beets in oven for 45 minutes to 1 hour or until they are easily pierced with a fork.
To prepare dressing, combine minced shallots with 1 tablespoon whole grain Dijon mustard, zest of 1 blood orange, juice of two blood oranges, 2 tablespoons of high quality extra virgin olive oil and one tablespoon of white wine vinegar. Add sea salt to taste and mix well.
Use a paring knife to slice off tops and bottoms of 3 blood oranges, cut off skin along the sides, leaving only the fleshy fruit and removing any excess pith.
Slice 1/4 of red onion as thinly as possible into half moon slivers.
Once beets have cooled, run under cold water and remove skins. Slice beets into quarter inch rounds.
Layer beets, oranges, and onions onto serving platter and drizzle with dressing. Garnish with fresh dill and cilantro greens.