After this roaring success of beet salad, and when the Santa Monica’s Farmer’s Market had cheap delicious blood oranges, Kyle had the bright idea to make a golden beet blood orange salad. I did the execution since I tend to be more the saladmaker, even if his knife skills are way better than mine.
Step One: Roast some beets.
This was my first time roasting golden beets, they were the same price as red ones and I thought, eh, why not? All in all, this was way easier than dealing with regular beets since there wasn’t all that imitation blood everywhere. Even when cut open, these golden beets didn’t have much extra juice.
Cut the greens off the beet and wash them under some cold water. I scrub a little to get the extra dirt off but once they’re cooked, you skin them, so it isn’t super important how clean they are. Place your beet on a square of tin foil, drizzle the beet with olive oil (1/2 T) and give it some salt and pepper. Fold up your tin foil into a little beet packet like so:
When they’re airtight-ish, they steam while they bake and the skin just sort of falls off far.
Roast at 425 for 1hr. If they’re HUGE beets, it might take 1 and a half hours but most regular beets will be well roasted after an hour.
Take them out of the oven and let them cool. Once they’re a reasonable temperature, use your thumbs to nudge the skin by the top of the beet where the greens where cut away. The skin usually separates and falls off in chunks.
Roasted Golden Beet and Blood Orange Salad
- 1 roasted golden beet, peeled and chopped
- 1 blood orange, peeled and chopped
- various greens
- 2 mini bell peppers, yellow, minced
This salad is really simple, Kyle had his just the first three things, I tend to like more Things in my salad so I threw in some peppers. We dressed it with balsamic vinegar, olive oil, and s&p.
Aren’t blood oranges pretty?