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Blood Orange and Beet Salad

Blood Orange and Beet Salad

From: Sam Hazen, Tao, New York City.

Yield: 4 servings.

8 each red and golden beets
1/2 cup extra virgin olive oil
to taste, salt
to taste, freshly ground black pepper
1/4 cup balsamic viengar
8 Sunkist blood oranges
1 Tbsp. Thai or regular basil

Preheat oven to 375°F. Wash beets and trim stems, keeping root end intact. Place beets in roasting pan with enough water to cover bottom of pan to a depth of 1/8", add 1/4 cup olive oil and a pinch of salt. Cover with foil and roast 45 minutes to 1 hour until beets are done. Allow beets to cool, then peel and cut into wedges. Peel 7 blood oranges, remove white pith, and cut into 1/4" slices. Squeeze juice from last orange and reserve. Place orange slices around edge of plate and place beets in center. Drizzle with balsamic vinegar and remaining 1/4 cup olive oil. Season with salt and pepper. Pour reserved orange juice over platter. Garnish with basil.

Photo Credit: Sunkist

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