Monday, March 26, 2012

Beet, Orange and Onion Salad

I'm a season rusher as far as food is concerned.  There!  Confession is good for the soul.  Right now, I'm thinking of early mornings at farmers' markets.  I can't wait for my herb pots to burst forth in leafy delicious splendor.  I want to clean up the Weber barbecue (the old-fashioned one that Ina Garten and I use--the kind that gives food a charcoal taste because it cooks with charcoal) and grill something.  I must admit that we rarely barbecue but it is a rite of spring that needs fulfilling.

I'm pulling out the salad recipes.  They are in a basket with the hot soup recipes--just in case the weather turns one way or the other, I'm prepared.

I saw Ina Garten prepare this beet salad for herself when Geoffrey was away for the weekend.  She made several other dishes that have escaped my memory but I make this salad over and over.  I recall that, after she made her "comfort" foods, she met a friend for some "retail therapy".  What a great way to spend a weekend!

Our grocery store had blood oranges and mineola oranges, many of which came home with me to use in this salad.  If you can't find them, naval oranges are a good choice.

Beet, Orange and Onion Salad inspired by Ina Garten

2 15oz cans of baby beets, drained
2 Tbsp raspberry vinegar 
1 Tbsp olive oil
2 Tbsp fresh orange juice
Salt and pepper to taste
3 Tbsp chopped scallions, using some of the green tops
2 large oranges.

1.  Put the drained beets into a large bowl and add the vinegar, olive oil and scallions.
2.  Zest the two oranges and add to the beets.
3.  Over a small bowl to catch the juices, peel and cut the oranges into segments.  Add to the beets along with the collected juice.  Add salt and pepper to taste.  Chill.