Beet-and-Blood-Orange Salad with Mint
- TOTAL TIME: 45 MIN
- SERVINGS: 10
To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle Eastern spice. While the color of golden beets contrasts nicely with dark red blood orange sections, any beet variety—from standard red ones to the white-and-pink striped chioggia—will be delicious.
- 2 pounds golden beets (about 10 medium beets), peeled and cut into 3/4-inch pieces
- 8 blood oranges
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup coarsely chopped mint
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Champagne vinegar
- 1 small shallot, minced
- 1 teaspoon honey
- 1/8 teaspoon sumac, plus more for sprinkling (see Note)
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 ounces feta, crumbled (1/2 cup)
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.