Beet And Orange Salad With Orange-Chive Vinaigrette - Serves 6
Published in: The Washington Post
5 medium (3- to 4-inch) beets
2 medium oranges
1 tablespoons white wine vinegar
1 tablespoons finely minced chives -- plus 1 teaspoon for garnish
1/2 teaspoons sugar
Kosher salt
Freshly ground black pepper
1/4cupmild olive oil
Preheat the oven to 350 degrees. Trim the greens off the top of each
beet, leaving about 2 inches of stalk; save the greens for another use
or discard. Rinse the beets and use heavy-duty aluminum foil to form a
sealed packet around them. Place the packet on a rimmed baking sheet and
roast for 1 to 1 1/2 hours or until the beets can be easily pierced with
a knife. Transfer the packet to a work surface; open it and let the
beets cool until they can be handled. Use disposable gloves or a paper
towel to pick up each beet and rub or peel off the skin, trimming off
the root and stem ends. Cut the beets into 1/4- to 1/2-inch slices, then
cut each slice into 1/4- to 1/2-inch-thick matchsticks.
While the beets are roasting, prepare the oranges and the dressing:
First, zest the oranges and set the zest aside. To segment the oranges,
trim off the bottom and top of each orange. Stand the fruit on a cutting
board with 1 of its cut sides down. Using a serrated knife, cut the peel
and pith away from the fruit, top to bottom. Then, holding the fruit in
your hand, cut the orange segments out of their membranes. (The idea is
to remove all of the skin and white pith.) When you've removed all of
the segments, squeeze what remains into a small bowl to get all the
juice. Set the segments aside. Combine the orange juice, zest, vinegar, 1
tablespoon of the chives, the sugar, and salt and pepper to taste.
Slowly drizzle in the olive oil, whisking to combine. Place the
prepared beets in a shallow serving dish. Top with the orange segments,
pour the dressing evenly over the beets and oranges, and garnish with
the remaining chives. Serve immediately or refrigerate; if the salad is
refrigerated, let it come to room temperature before serving.
Recipe Source: From In Season columnist Stephanie Witt Sedgwick.
Recipe Notes
[censored] and tangy citrus blends beautifully with the sweet beets in this
salad.
The beets can be roasted 1 to 2 days in advance; assemble the salad
just before serving.
4 to 6 servings
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