Roasted Beet Salad with Orange and Avocado

My BF-editor and I owe you an apology. We missed a blog. While pathologically inexcusable, we actually have a wonderful excuse, namely, a family reunion for the ages. They came from far and wide (we're talking from Boston to Bangkok, Thailand) for a beautiful unveiling ceremony for our mother in Portland, Oregon (complete with glitter and a wonderful Rabbi), as well as a burial for my dear auntie in the small town where I went to high school. If you've ever had one of those perfect days that you replay over and over in your mind, this was a week of perfect days. Friends, family, and of course copious amounts of good food. Goodbyes were difficult.

It was a week that couldn't be beet.

[Ed. note: Oh no you didn't. No one will ever buy this transition for the love of G—]

Beets! With spring in full swing, they're at their peak at all stores and farmers markets. This salad is so easy to put together, is a vibrant alternative to a leafy green salad, and pairs well with chicken or fish. Feta or goat cheese makes a nice optional addition, and if you're adventurous with oranges, you can't go wrong with the Cara Cara red-fleshed navel variety.

Of course, it must be noted that red beets stain easily, so if you want to avoid that, you can use golden beets. If you go that route, you might want to try blood oranges for contrast.

NOTES:

• Don’t throw out your beet greens! Wash them well to remove any grits, discard any tough stems, and sauté with garlic as you would spinach or kale.
• If you’re short on time, Trader Joe’s steamed beets is a quick alternative. Do not use canned, cooked beets.
• Mix this salad up by using yellow beets (bonus: no staining) and blood oranges for contrast.

Hello from the fam.

Adapted from: A Beautiful Plate and Gjelina, Cooking From Venice, California, Travis Lett
Number of servings: 4 small or 2 large

Ingredients

• 7-8 small or baby beets, roughly 1½–2 inches in diameter (*see notes)
• 4 tablespoons extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon + 1 teaspoon sherry vinegar
• 2 oranges + 1 tablespoon freshly squeezed orange juice. (I use Cara Cara or Blood Oranges)
• 3 tablespoons hazelnuts, toasted and coarsely chopped
• 1 ripe, yet firm avocado, sliced lengthwise, then horizontally into ½-inch slices
• Small handful of micro greens (optional)
• 3 thinly sliced radishes
• Olive oil, for drizzling

Directions
Beets

1. Preheat the oven to 400 °F. Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.
2. Place gently scrubbed beets in a small roasting pan. Fill with cold water until beets are halfway submerged. Add two tablespoons of extra virgin olive oil, then season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.
3. Bake for 45 minutes to 1 hour (this will depend on the size of beets). Carefully fold back the foil (be careful of steam) and check done-ness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.
4. Remove from oven, transfer beets to a large bowl, and allow to cool until beets are able to be handled (they will be easier to peel while still slightly warm). Hand-peel gently (I wear latex gloves to avoid staining). The root and tail should be easily removed.

Hazelnuts

1. Toast hazelnuts by putting them in a small skillet over medium heat until fragrant. Allow to cool before chopping.

Oranges

1. Meanwhile, prepare the orange segments. Trim both ends of the oranges. With a sharp pairing knife, and using the edges of the orange as your guide, remove the peel, and be sure to remove all of the white pith. Then carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside. Use remaining orange core to squeeze out the juice.

Assembly

1. Cut peeled beets into quarters, and toss into a bowl with the remaining olive oil, sherry vinegar, and orange juice.
2. Spoon the beets on a large platter and drizzle on any remaining dressing. Add avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, radishes and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.