Rachael Ray Every Day - - Recipe Index -

Wake up win­ter with this Mixed Beet & Or­ange Salad.

4 or­anges in mixed va­ri­eties (such as Cara Cara, navel, and blood or­ange) 11/2 lb. beets in mixed va­ri­eties (such as red, golden, and Chiog­gia) 1 tbsp. olive oil 2 tbsp. finely chopped shal­lot 2 tbsp. white wine vine­gar 1 tbsp. Di­jon mus­tard 1/4 tsp. ground all­spice 1/2 cup EVOO 1/4 cup mi­cro­greens or wa­ter­cress sprigs

1. Pre­heat the oven to 400°. Finely grate 1 tsp. zest from 1 or­ange. Us­ing a veg­etable peeler, re­move the re­main­ing zest in long strips. Cut the or­ange in half hor­i­zon­tally. Squeeze enough juice from 1 half to mea­sure 2 tbsp. Us­ing a sharp knife, cut the peel and pith from the re­main­ing 31/2 or­anges. Cut into 1/4-inch-thick rounds; place in a bowl. Cover and re­frig­er­ate.

2. Sep­a­rate the beets by va­ri­ety. Place 1 va­ri­ety on the cen­ter of a large sheet of foil. Re­peat with the re­main­ing beets. Driz­zle with the olive oil. Sea­son with salt and pep­per. Top with the strips of or­ange zest. Wrap up each bun­dle to seal it. Roast un­til ten­der, 40 min­utes to 1 hour (de­pend­ing on the size of the beets). Peel the beets when they are cool enough to han­dle. Let cool com­pletely.

3. In a jar with a lid, shake the 2 tbsp. of or­ange juice and 1 tsp. of or­ange zest, the shal­lot, vine­gar, mus­tard, and all­spice; sea­son. Add the EVOO and shake to blend. Sea­son the dress­ing.

4. Cut the beets into 1/4-inchthick rounds. Ar­range the beets and or­ange slices on a plat­ter; sea­son. Top with the dress­ing and mi­cro­greens.

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