Thursday, August 27, 2009

Trying to use up some BEETS!

This salad was thrown together the other day to use up random kitchen and garden surplus.

The results? So yummy I decided to make it again, and share with you!!

Baby Beets and Greens Salad
  • 4 cups baby spinach, baby arugula or mixed greens (even some baby beet greens are nice here)
  • 12 baby beets
  • 1/4 cup toasted hazelnuts or pecans
  • 1 blood orange or two tangerines, peeled and sliced
  • 1/4 cup rice wine vinegar
  • 1/4 tsp. salt
  • 1 bay leaf
  • 5 whole black peppercorns
  • fresh ground black pepper
  • 1/2 cup fresh blood orange or tangerine juice
  • 1/4 cup honey (*gasp* yes, I know), agave or brown rice syrup
  • 1/3 cup olive oil
  • 1/3 cup grapeseed oil (or olive oil)
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. chopped fresh mint
In a saucepan place cleaned beets with enough water to cover. Add rice vinegar, bay leaf, peppercorns and salt. Bring to a boil over high heat. Reduce heat to medium and continue to cook until beets can be easily pierced with a knife. Remove from heat, strain beets and allow to cool. Cut beets in half or quarters and refrigerate until ready to use.
Combine juice, honey and rice vinegar in a bowl. Slowly drizzle oils in a steady stream while whisking continually to create an emulsion. Season with salt. Refrigerate until ready to use. Stir in chopped mint when ready to serve.

To Serve:
Lay greens on platter or individual serving plates. Lay slices of oranges on greens. Sprinkle with nuts and beets. (Or arrange all fancy-like if that's your thing...) Fresh ground black pepper to taste.
Drizzle with dressing.


The Voracious Vegan said...

GREAT post! I love beets and putting them in salad is just wonderful. Thanks for the recipe, sounds super yummy.

T said...

Beets are my LIFE! This salad sounds great.

Chelsea said...

Yum! I never deviate from my favorite spinach, beets, Goddess dressing, and bacos salad, but yours is tempting! :)

CM said...

Your beets are making me hungry! This looks delicious.