Makes 1-2 servings
Ingredients
1 -2 Cylindra or red beet, roasted
1 -2 Tarocco blood oranges
1⁄2 of a small red onion, sliced into spheres
1 tbsp of sherry vinegar
1⁄4 cup of olive oil.
Divided 1 tbsp salt, plus an extra pinch to garnish salad
Black pepper to taste
1⁄4 cup water
1 bunch of baby greens (I used baby Kale and beet tops)
Assembly
To Roast Beets
Wash the beets and remove leaves. Save the tender greens for the salad. Preheat oven to 350. Cover the beets with 1 tbsp of salt, 1 tbsp of olive oil, and a 1⁄4 cup of water. Cover baking dish with aluminum foil. Bake for 1.5 hours or until you can puncture the beet with a fork. Remove beets from oven and let cool. Once they are at room temperature, use your hands to slide the skin off. Slice beets into 1⁄4 inch thick spheres.
Salad
Slice onions into thin circles and let them sit in sherry vinegar for 5 minutes Meanwhile, supreme the oranges. Cut off both ends of the orange so it rests flat on the cutting board. Using a serrated or a chef ’s knife, follow the shape of the orange removing the white pithy part and the peel. Slice the orange into spheres. Arrange the baby greens, beets, blood oranges and dressed onions on the plate. Sprinkle the ingredients with a pinch of kosher or sea salt and pepper. Drizzle olive oil over salad. Serve.
