I found golden beets at the market today! How exciting! Well, it is exciting for me - shut up I know I am a foodie nerd. Listen, I watch the food network all the time and they always use beets with beautiful colour - red, golden, rainbow.. simply amazing. And I NEVER get to do that! One reason is because I am poor, but mainly it is because of where I live. There isn't a whole whack of variety in produce all the time. And that is okay with me, because that means they are not shipping food from all over the world only to rot in my fridge a day after I get it.
Anyways, I found these bad boys and I think they were super cool. So I wanted to show em off in a gorgeous salad. So I did. And I liked it.
It is super easy, light and refreshing. Makes me feel... summery.
Red and Golden Beet Salad with Red Onions and Oranges
Time: 35 mins CPS: $2.05 L of D: Graduate
- 1 Red and Golden Beet each (can just use red beets)
- 1 Large Orange (insides and out)
- 1 Tbsp of orange juice (preferrably from a real orange - but not necessary)
- 1/4 a Red Onion sliced
- 2 Tbsp of Olive Oil
- Salt and Pepa
Preheat oven to 400 degrees F. Peel both the red and golden beets and chop them into smaller chunks. Place them on tin foil and then on a baking sheet. Keep the red and golden beets separate to keep the colours vibrant! Or mesh them together - who cares right? Roast beets for approx. 20-30 mins (depends on how small your chunks are). Once you poke them with a fork and they are soft... they are ready!
In the meantime, zest your orange and then segment it (check out this step-by-step How To: Segment an Orange that I posted last time). Make your dressing, in a bowl whisk together orange juice, orange zest, olive oil, salt and pepper.Once beets have cooled slightly, put in bowl, add onions, oranges and dressing and toss lightly.
Enjoy with a big ole chunk of bread!
No comments:
Post a Comment