I was watching Chef Elie on Soufra Daymeh, the daily cooking segment on LBC; he made a similar salad. Beets are so healthy to eat, since they almost cure you of all major diseases (anemia, cancer and the like); I vote to have all American public schools ban tater tots from their cafeterias and replace them with this salad!
- 3 or 4 beets
- 3 or 4 oranges
- 2 cloves of garlic
- 1 scallion (optional)
- extra virgin olive oil
- 1 teaspoon of honey
- 1 teaspoon of fresh ginger
- For the salad: Roast the beets in a 375F oven till cooked, about 40 minutes.
- Peel the beets (with gloved hands preferably) and slice.
- Peel the oranges cutting through the rind and white skin, into quarters.
- Dispose the beets and oranges on a platter, sprinkle with chopped green onion if you wish and pour a few tablespoons of dressing.
For the dressing:
- Mash the garlic with a pinch of salt, and a teaspoon of grated fresh ginger.
- Add a teaspoon of honey, stir.
- Squeeze half of an orange onto the mixture.
- Whisk while adding some olive oil, about double the volume of the orange juice.
NOTE: Chef Elie simply used rice vinegar for the dressing and no ginger. I just like mine better!
NOTE: Don’t throw away the beet leaves! Here’s a few ideas:
- Blanch them quickly (30 seconds) in boiling water and freeze.
- Use chopped in a bean soup.
- Use in lieu of spinach in turnovers or a quiche or a pasta dish.
HOW TO PEEL AN ORANGE:
I was watching Chef Elie effortlessly peel oranges and detach the segments and it dawned on me that I needed to master this (very useful) skill.
First step: Peel the orange à vif, or without any skin showing.
Second step: With a serrated knife, cut quarters in-between the skins.
And with the rest of the orange, well you can eat it! (good fiber!)
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