Beet, Orange, and Black Olive Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Adapted from a recipe in Plenty , by Yotam Ottolenghi. Will serve two as a vegetarian main course salad, or four as a side salad. A sprinkle of crumbled feta or similar cheese on top is also delicious. Ingredients:
5 small beets or 2 large beets |
2 seedless oranges |
1 head radicchio |
1/2 small red onion, thinly sliced |
1/4 cup roughly chopped fresh parsley leaves |
1/3 cup black olives, pitted and halved |
3 tablespoons grapeseed oil or 3 tablespoons extra virgin olive oil |
2 teaspoons orange flower water |
1 -2 tablespoon red wine vinegar |
salt, pepper to taste |
Directions:
1. Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl.
2. Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges.
3. Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.
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