Summer Salad: Orange and Beet Salad

Having a total twilight moment watching the first episode (ever) of Friends. Didn’t take the show long to get into its groove and become the show we all love and miss. How I see it, if I am going to watch TV, it better be for a reason. And I think experiencing television history is as good as any.

While “Friends time” usually means time for ice cream, what about something brighter and healthier? Below is a recipe for a beet and orange salad including goat cheese and beet greens! I never knew how delicious the greens were until I decided not to throw them away. They add color and vitamins as well as bulk up a beet salad. I used organic beets that came with my CSA shipment, but you can use anything that is available in season at your local supermarket. As always, enjoy.

Orange and Beet Salad

[Adapted from Epicurious]

  • 1 bunch beets with beet greens attached
  • 1 large orange
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 teaspoon grated orange peel
  • Goat cheese, crumbled
  • salt and pepper
  1. Preheat the oven to 400 degrees Fahrenheit. Trim greens from the beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets in a small oven safe dish and roast for an hour and a half until fork easily punctures through the beet. Let cool and then cut into eight wedges. Set aside.
  2. Blanche beet greens in a large saucepan of boiling water about two minutes. Drain and let cool. Squeeze excess water from the greens. Combine greens with the beets.
  3. Grate orange to remove 1/2 teaspoon worth of orange peel. Peel the orange, removing pith. Using a knife, cut the segments from the membrane. Add the orange to the beets. Toss with vinegar, olive oil, garlic, orange peel, and season with salt and pepper.
  4. Before serving crumble goat cheese on top of the salad.
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