By Chef Linda
I’m a beet lover. Yes, they’re nutritious, but what fuels my desire for them is their earthy, tender-sweet flesh. My recipes are often spontaneous, merely because they need so little to be delicious; a drizzle of vinegar and oil, a sprinkle of salt and BAM! they’re ready. Whenever I’ve got the oven on for something, I wrap a few beets in foil and roast them so that I can have them handy for my inevitable craving.
Beets are gloriously colorful, too. Deep magenta and sunny orange, the colors are enough to brighten your spirits and your tastebuds. Today was a dreadfully dreary day with rain coming down in buckets. I had beets on hand and created this little plate of sunshine in just a few minutes. What a way to brighten the day!
This recipe calls for orange segments because eating iron-rich foods like beets with foods that contain vitamin C helps absorption. Use grapefruit, if you prefer. Segmenting the orange can seem tricky at first, but it’s worth a little effort; the succulent jewels of fruit liberated from the confines of their membranes are a delight. You can check out this quick video to see a demonstration or follow the directions below. For a more filling salad, add slices of avocado.
Beet and Sprout Salad
Ingredients
- 1 lb 3 medium golden beets
- 2 to 3 large navel oranges
- 2 cup of clover or broccoli sprouts
- Handful of raw or salted cashews
- Olive or toasted sesame oil
- Juice from one lemon
- Salt
Instructions
- Preheat oven to 400ºF. Loosely wrap beets in foil and place directly on middle oven rack. Roast for about 35-45 minutes, or until a sharp knife can easily be inserted into the beets. Remove from oven, open foil and let cool. This can be done several days in advance. When beets are cool, peel them with a paring knife, then slice into wedges. To cut the orange into segments, trim the top and bottom of the oranges with a very sharp knife, revealing the fruit beneath the peel. Place the orange, cut side down on a cutting board and carefully cut away the peel and pith from the fruit. Holding the orange in your hand, cut inside the membrane of one slice.Move the knife to cut as close to the membrane on the other side of the segment. Flip the skin over and hold down with your thumb, then cut out another segment. Work your way around the orange, removing each segment from the membranes that surround it. Squeeze empty membranes into a bowl and reserve juice for drinking or salad dressing. Place about a half a cup of sprouts on a plate. Top with sliced beets, orange segments, and a few sprouts. Sprinkle with a few cashews. Drizzle a little oil over salad and give a squeeze of the lemon. Serve immediately.
