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BEETS - Beet and Blood Orange Salad with Mint
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| Beet-and-Blood-Orange Salad with Mint F&W To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle Eastern spice. While the color of golden beets contrasts nicely with dark red blood orange sections, any beet variety—from standard red ones to the white-and-pink striped chioggia—will be delicious. | |
| 2 pounds | golden beets, (about 10 medium beets), peeled and cut into 3/4-inch pieces |
| 8 | blood oranges |
| 1/4 cup | coarsely chopped flat-leaf parsley |
| 1/4 cup | coarsely chopped mint |
| 3 tablespoons | freshly squeezed lemon juice |
| 3 tablespoons | Champagne vinegar |
| 1 small | shallot, minced |
| 1 teaspoon | honey |
| 1/8 teaspoon | sumac, plus more for sprinkling (see Note) |
| 1/2 cup plus 1 tablespoon | extra-virgin olive oil |
| Salt | |
| freshly ground black pepper | |
| 3 ounces | feta, crumbled (1/2 cup) |
Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
MAKE AHEAD The beets can be steamed one day in advance and refrigerated. NOTES Sumac powder can be purchased at Middle Eastern markets, specialty-food stores or online at kalustyans.com.
FROM A SONOMA FARM THANKSGIVING
PUBLISHED NOVEMBER 2010
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