Red and Golden Beets with Satsumas, Red Leaf Lettuce and Walnuts
An ode to Alice Waters
Thanks to Kaykat from Cooking from A to Z for sharing this recipe.
Danke an Kaykat von Cooking from A to Z für dieses Rezept.
1 red beet
1 golden beet
2 satsuma oranges
1/3 cup of walnuts – lightly toasted
3-4 leaves of red leaf lettuce
2 T red wine vinegar
2 T orange juice
2 T olive oil
zest of 1/2 orange
1 t freshly ground black pepper
Preheat the oven to 400F.
Trim and wash the beets and put them in a baking pan with a splash of water.
Cover the pan tightly with foil and bake for 40 minutes until the beets can be pierced through with a sharp knife.
Uncover and allow the beets to cool.
Trim off the top and bottom of each orange.
Pare off the rest of the peel and slice the oranges into 1/4″ thick rounds.
Make the vinaigrette by mixing the vinegar, orange juice and the orange zest (finely chopped or minced) along with the olive oil.
Season with the salt and pepper.
Once the beets are cool enough to handle, peel them (the skin actually comes off real easily!)
Cut off the tops and bottom tails of the beets and slice them into rounds.
Toss the beets gently with the vinaigrette.
Arrange the beets along with the orange slices and shredded lettuce.
Drizzle the remaining vinaigrette over the salad and garnish with the walnuts.
Could it get any better?!