You may also like
Categories:Viewed: 10 - Published at: 9 years ago
Ingredients
- 12 whole baby beets or 6 large beets, tops removed and ends trimmed
- 2 navel oranges
- 1/2 small Spanish onion, halved lengthwise and thinly sliced
- 1/4 cup sliced black olives
- 10 fresh mint leaves, coarsely chopped
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/2 lime, juiced
Method
- Preheat the oven to 400 degrees F.
- If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually.
- Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets.
- Remove the beets from the oven and, once cool enough to handle, open the foil packages.
- Meanwhile, peel and segment the oranges.
- Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board.
- Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange.
- Slice along each membrane to cut out the individual segments.
- Place the segments in a large bowl.
- Add the onion, olives, and mint.
- Using a paper towel, rub the skins off of the beets.
- Cut the beets into quarters.
- Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad.
- Toss and serve immediately.
