Post by goodcookin on Nov 10, 2008 13:56:24 GMT -5
Golden Beet Salad with Orange Vinaigrette
Recipe by New York City caterer Melia Marden
A burst of Moroccan flavors infused with orange zest.
* ½ bunch fresh
* 2 lbs. medium gold beets, cleaned and trimmed
* 2 tbsp. olive oil
for the vinaigrette:
* 1 tbsp. fresh orange juice
* 2 tsp. fresh lemon juice
* 1 tsp. orange zest
* ¼ tsp. kosher salt
* 2 tbsp. extra-virgin olive oil
* 5 sprigs mint, torn
Preheat oven to 400°F. Spread thyme on an aluminum foil-lined baking sheet. Place beets on top of the thyme, drizzle with olive oil and sprinkle with salt. Toss to coat and cover with another piece of foil. Roast until completely tender, about 1 hour. When beets are cool enough to handle, peel and cut into wedges; discard thyme.
Make the vinaigrette: In a serving bowl, combine juices, zest and salt; slowly whisk in olive oil until combined. Add beets and toss to coat. Sprinkle with mint.
Recipe by New York City caterer Melia Marden
A burst of Moroccan flavors infused with orange zest.
* ½ bunch fresh
* 2 lbs. medium gold beets, cleaned and trimmed
* 2 tbsp. olive oil
for the vinaigrette:
* 1 tbsp. fresh orange juice
* 2 tsp. fresh lemon juice
* 1 tsp. orange zest
* ¼ tsp. kosher salt
* 2 tbsp. extra-virgin olive oil
* 5 sprigs mint, torn
Preheat oven to 400°F. Spread thyme on an aluminum foil-lined baking sheet. Place beets on top of the thyme, drizzle with olive oil and sprinkle with salt. Toss to coat and cover with another piece of foil. Roast until completely tender, about 1 hour. When beets are cool enough to handle, peel and cut into wedges; discard thyme.
Make the vinaigrette: In a serving bowl, combine juices, zest and salt; slowly whisk in olive oil until combined. Add beets and toss to coat. Sprinkle with mint.