Title: Baby Beet Salad with Oranges and Red Onion
Categories: Salads, Vegetables, Fruit, Herbs
Yield: 6 Servings
12 Baby beets; tops removed
2 Navel or sweet oranges
1/4 sm Red onion; cut in half
- lengthwise and thinly sliced
10 Mint leaves; coarse chopped
Salt and pepper
Extra-virgin olive oil;
- orange flavored
Place the beets, unpeeled, in a foil-lined baking dish. Cover with
more foil and seal the edges of the top and bottom layers of foil to
completely enclose the beets. Place them in a 400 degree oven and
bake for approximately 20 minutes or until the beets are tender when
pierced with a sharp paring knife.
While the beets are baking peel the oranges. First cut a thin slice
from the top and bottom of the orange so that it can sit firmly on the
countertop. Using a sharp paring knife cut the peel and pith off with
sawing downward strokes so that the orange is completely peeled. Cut
the individual sections out from the membranes. Place in a mixing bowl
together with the onion and mint,
When the beets are tender hold them under running water and slip the
skins off. Trim the stem end, then cut them in half and then into
slices. Add the beet slices to the bowl with the oranges. Season with
salt and pepper to taste than drizzle the orange olive oil over to
taste. Toss to mix. Can be served immediately or allowed to marinate
up to 2 days.
Recipe by Evan Kleiman
Source: Pizzeria: The Best of Casual Pizza Oven Cooking (Casual
Cuisines of the World) by Evan Kleiman, 1997. (Sunset Books)
Evan Kleiman was the owner/chef Angeli Caffe and is an Italian
cookbook author, LA radio host and founder of L.A.'s chapter of
Slow Food. Inducted into the James Beard Who's Who of Food and
Beverage in America.
