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Roasted Beets and Orange Supreme Salad
recipe

Jennifer Hill Booker's Roasted Beets and Orange Supremes with Citrus Vinaigrette

Serves: 8

Hands On Time: 

Total Time: 

Ingredients

8 beets, a mixture of red and gold, with the leaves attached
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
7 oranges
1/2 teaspoon local honey
1 large shallot, minced (about 1 tablespoon)
2 tablespoons white wine vinegar

 

Instructions

Heat oven to 400 degrees. Line a roasting pan with heavy-duty aluminum foil. 

Trim the beets, leaving the roots and 1 inch of the stem; reserve the leaves for another use. Scrub the beets with a brush.

Place the beets on the prepared pan and drizzled with 1/4 cup of the oil. Turn the beets to coat with the oil and season with salt. Bake until fork-tender, about 1 hour. Let cool slightly. When cool enough to handle, trim off the roots and stems, and peel the beets.

While the beets are roasting, slice the oranges: Cut off both the the stem end and the navel end of four of the oranges.

Working one at a time, stand an orange on a cutting board on the cut stem end. Working from top to bottom with a sharp paring knife, slice off the peel and pith in large strips. Do not cut straight down, but instead follow the contours of the fruit to waste as little of the flesh as possible. Rotate the orange and repeat this process until all the peel is removed and you have a juicy orange sphere left. Repeat with the remaining oranges.

Using a fork, secure one of the peeled oranges on its side on the cutting board. Using the paring knife, cut out the citrus segments from in between the strips of membrane surrounding them. Lift out each segment and place on the cutting board; remove any seeds. Once the entire orange has been segmented, squeeze any remaining juices from the leftover membranes into a liquid measuring cup. Reserve the orange slices for serving.

Juice the remaining oranges into the measuring cup until the juice measures 3/4 cup. Reserve remaining oranges for a snack.

In a small saucepan, bring the orange juice and honey to a boil over medium heat. Continue to cook, stirring occasionally, until the mixture is reduced to 1/4 cup, about 15 minutes. Transfer to a medium bowl and let cool slightly. Whisk in the shallot, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the oil until smooth. Season to taste with salt and pepper.

Slice the beets into 1/4-inch rounds and arrange on a serving platter. Arrange the orange supremes around the sliced beets. Season with salt and pepper, and drizzle with the vinaigrette. Serve chilled or room temperature.

Photo Credit: Deborah Whitlaw Llewelyn


About the recipe

Jennifer Hill Booker has been known to transform beet haters into lovers with dishes like this one, which is featured in her book, Dinner Deja Vu: Southern Tonight, French Tomorrow. She may make a salad of the greens, and a drink from the stems, as she did for an event to benefit DIG Development in Gardening.

Read more about Booker and DIG here.

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