Saturday, December 18, 2010

Then End of Beet Week. Beet and Orange Salad.

Man, someday you guys might catch on to my "put fresh vegetables on a plate and call it a salad" trick. Until that fateful day...

This is a recipe where roasted beets would be best- roasting caramelizes things within the beets and makes them taste like something my ancestors ate for five thousand years. Beets can be baked whole in a 350 degree oven for about an hour to an hour and a half. One can use boiled beets. One probably will, if one is not baking ridiculous Christmas foods.

Take two cooked beets, peel them, and slice them. Section two oranges- or just cut them into rounds and remove the peel. The membranes may be bitter, but so is life. Keep the juice from slicing for the dressing.

Arrange the beets and oranges on a plate. Drizzle olive oil about. Squeeze half a lemon over the plates- and then sprinkle on the orange juice. Season with salt and pepper.

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