Blood Orange Beet Bowl
I got super lucky this week and landed a small stash of blood oranges from a neighbor. This happened to coincide with a craving for roasted beets, which I had already planned to make. Tired of my usual beet-goatcheese-pepita-oliveoil salad, I decided to merge these two heartbreakers into one bloody beet bowl. This is how it went down...
IN ADVANCE: I roasted the beets coated in a bit of olive oil and salt in a 350 oven for nearly an hour. This is sketchy, because I was cooking other things at the same time, on and off. It's an art. Not a science. Once out and cooled I slipped their dirty skins off. That sounds mildly sexual. Oh well. Then I cut them into 1" chunks a tossed them into a jar in the fridge for later.
NEXT: I prepped two small blood oranges by cutting the peel off with a serrated knife. I usually take the tiny pith core out too. I cut these into bite sized chunks.
AND THEN: I combined the orange pieces with 3/4 to 1 cup of the beets in a bowl, and grated (~ 2 teaspoons to 1 Tablespoon of) fresh ginger root right on top. Then a drizzle of honey, and a sprinkle of salt to bring out the full flavors.
Done! I think you could still safely add goat cheese, if you so desire. Or perhaps go super savory and do garlic instead of honey, and toss in some finely sliced red onion or shallots...
Beets produce the most perfect shade of magenta ever.
PS >>>>>>---------> Forgive my iPhonography, I was documenting on the fly!
