Bright and Beautiful: Raw Beet Salad with Oranges


Remember when you were fifteen and a friend, or better yet–a friend’s older sibling, introduced you to an album that blew your world apart? Then you listened to it over and over so that now, years later, you can still hear every squeak of the drummer’s bass pedal in your mind. Then you grew older and started listening to other stuff and realized there were like 10,000 bands pretty much like that one that blew your mind and while you still like new stuff you hear from time to time, you can’t recapture that feeling that you could have when you were fifteen hearing a band for the first time.

Well, stand back! Because Brooklyn Supper is the cool older sibling who is about to blow your world apart. Only this time, it’s a salad. OK, maybe you won’t be in total rapture, but surley you’ll be glad to find such a healthy, delicious recipe. Beet and orange salad is excellent–the citrus brightness of the oranges combine beautifully with the sweet, and slightly crunchy, beets. The whole thing has vivid colors that are rare for a winter salad. To top it all off, the salad is made with super-healthy raw beets. New Year’s resolution, here you come.

Raw Beet Salad with Orange Slices

5-6 medium beets, washed and peeled
2 oranges, supremed
2 tablespoons fresh orange juice
1 tablespoon orange zest
3 tablespoons olive oil
splash apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Using the thinnest setting on your mandoline, carefully slice all of the beets. If you don’t have a mandoline, just shred the beets. Place them in a medium salad bowl.

In a small bowl, whisk the olive oil into the orange juice. Ad the orange zest, vinegar, salt and pepper. Toss the beets in the vinaigrette and set them aside for at least 30 minutes. Continue to toss the beets every so often.

To prepare the oranges, supreme, or section them (for a tutorial, click here). When you’re ready to serve the salad, gently toss in the orange slices. Using a slotted spoon, plate the salad.

This salad gets better overnight, though the oranges quickly take on the beet’s color.

Article Posted 5 years Ago
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