Beets. They’re kind of my thing these days. Well, not just these days – for a lot of days lately. We planted a bunch in our community garden last year, which was probably the first time I had ever eaten them; definitely the first time I had ever cooked them myself. I tossed them with honey and salt and roasted them in the oven over and over, loving the earthy sweet softness.
When they sprouted up this year, I wanted to try something different. After a disastrous soup made at a friend’s house (basically we followed a borscht recipe except for we quadrupled the amount of beets. Mistake), I went a different direction. And LOVED it. I basically complimented this salad nonstop while we ate it. Ben nodded in agreement but seemed understandably annoyed by my self-congratulating enthusiasm. Poor guy. At least he got some beet salad.
Oh! And: they turn your pee magenta. Don’t worry, you don’t have a terrible disease.
Minty Orange-Beet Salad
- six medium-sized beets, prepped following instructions below
- six whole cloves garlic
- olive oil, salt, and pepper to taste
- 1 large orange or two smaller oranges, peeled and cut into chunks
- 1/2 small-medium yellow onion, sliced very thin
- 1/2 cup crumbled goat cheese
- handful of fresh mint
- 1/2 tablespoon honey
- 1 tablespoon red wine vinegar
- The basic preparation of the beets here is to peel them and cook them. I personally prefer to do it in that order – peel them raw, then cook away – but I know that others like to cook them first since their peels slide off somewhat easily once they’re soft. Last time I tried that I just burnt my fingers due to impatience, so I’m sticking with the pre-peel.
- Cut peeled beets into quarters or eighths. Toss in a bowl with the garlic cloves, drizzle of olive oil, and a little shake of salt and pepper.
- Roat the beets. My way: wrap the beets and garlic in aluminum foil and stick them on a high-heat grill for about 20-30 minutes. Another option: Spread them out on a baking sheet and put them in a 400 degree oven for about half an hour. They’re done when the garlic is browning and soft, and the beets feel tender but not mushy.
- Allow the beets to cool. (You can even do the roasting step a day in advance and toss them in the fridge overnight).
- Get your onion and orange cut into slices and chunks, respectively.
- Add onion, orange, beets, garlic, and goat cheese to a bowl. Toss with the honey and vinegar until liberally coated.
- Wash and chop the fresh mint and mix into salad, adding a bit on top for garnish.
- Serve immediately or refrigerate until ready to eat – if kept cold, it still tastes great the next day.
Hi! I'm Emily. This is my blog.
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