Dec. 8, 2019

Garden Beet and Orange Salad

1 bunch (about 1 pound) small baby beets with tops

1 navel orange, peels and white membranes removed, cut into sections

Extra-virgin olive oil

Red wine vinegar

Sea salt

Freshly ground black pepper

2 Tbsp crumbled blue cheese or feta cheese

Fresh dill for garnish


Remove the greens from the beets. Cutting close to the beets. Save the greens for garnish if you wish.

Set up a bamboo or stainless steel steamer and steam the beets until a fork easily pierces the beets, about 10 minutes. (Tiny beets will cook quickly; larger ones will take longer) Prepare an ice bath by filling a large bowl with ice water.

Remove the beets from the steamer and plunge into the ice bath. The skins should slip off easily (this is so much easier than peeling them).

Slice the beets and arrange them ith orange wedges on a large plate, drizzle with olive oil and vinegar, and sprinkle with salt and pepper to taste.

Just before serving, add the cheese. Use the reserved beet greens or dill as a garnish.