by epicureanodyssey
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epicureanodyssey's Notes:
Expand1 1/2 pound small red and/or golden beets, tops trimmed Ask a question about this ingredient
4 blood oranges (navel or cara cara oranges may be substituted) Ask a question about this ingredient
1 tablespoon granulated sugar Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
3 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 tablespoon orange juice concentrate, thawed Ask a question about this ingredient
2 tablespoons fresh lemon juice or more to taste Ask a question about this ingredient
zest of 1 lemon Ask a question about this ingredient
zest of 1 orange Ask a question about this ingredient
1/4 teaspoon ground cumin Ask a question about this ingredient
1/4 teaspoon ground coriander Ask a question about this ingredient
1/4 teaspoon ground cayenne Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
1/2 pound baby arugula, washed and spun dry Ask a question about this ingredient
1/2 cup crumbled feta cheese (or ricotta salata) Ask a question about this ingredient
Preheat the oven to 400 degrees F.
Ask a question about this stepWrap the beets in a double layer of foil and seal tightly. Roast for 45 minutes or until tender, depending on the size of the beets. Let the beets cool slightly, then peel and cut into 1/4-inch wedges. Set aside.
Ask a question about this stepTo peel the oranges, slice off each end and set one end on a cutting board. With a sharp knife, peel with the curve of the orange removing the peeling and the white pith. Section the orange pieces, and place in a bowl. Mix the sugar and cinnamon in a small bowl, and lightly toss with the orange sections. Set aside.
Ask a question about this stepIn a small bowl, whisk the olive oil with the orange juice concentrate, lemon juice, lemon and orange zest, cumin, coriander and cayenne. Season with salt. Add half the vinaigrette to the beets and refrigerate until time to serve.
Ask a question about this stepJust prior to serving, toss the remaining vinaigrette with the arugula. Season the arugula with salt to taste. Arrange the arugula on a serving platter, top with the beets, then the oranges and scatter the feta cheese on top. Serve immediately.
Ask a question about this stepWHOOPS, dried spearmint should be added to the ingredients under "zest of 1 orange"; and it should be whisked into the vinaigrette in Step 3.
This is from your friendly editors at Food52.
this looks so good! i have to pick up some blood oranges after school tomorrow to try this out!