by Loulies
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Loulies's Notes:
4 good-sized beets, a mix of purple and gold, if possible Ask a question about this ingredient
3 blood oranges Ask a question about this ingredient
1 lemon Ask a question about this ingredient
1/2 cup good extra-virgin olive oil Ask a question about this ingredient
8 ounces creamy white feta cheese Ask a question about this ingredient
small bunch of mint leaves, roughly chopped Ask a question about this ingredient
Scrub, peel and cut beets into fine matchsticks by first thinly slicing them about 1/4 inch thick using a knife or mandoline and then stacking the slices on top of each other to cut into thin matchsticks. Place in a bowl.
Ask a question about this stepPeel and de-pith blood oranges, slice into thin rounds and then slice again into 1/2 inch strips. Add to bowl with beets.
Ask a question about this stepSqueeze the juice from one lemon and add 1/2 c. good olive oil to an old jam jar. Season with salt and freshly ground pepper. Tighten lid and shake. Test dressing before adding to salad and adjust seasonings, if needed.
Ask a question about this stepAdd a little of the dressing to the beets and pears until the flavors are balanced. Mix well. Crumble over feta and sprinkle with mint.
Ask a question about this stepTip: Peel beets under running water and chop on a plastic board that can be easily rinsed for less staining. Rub coarse salt on your hands and board to remove any color.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
