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.
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
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.