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Romaine Salad with Oranges and Beets

Recipes / Salads

From The Boston Globe Magazine, 2004 December 26

Serves 8

• 6 beets, trimmed and unpeeled but well scrubbed
• 8 navel oranges
• 1/4 cup white vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1 head romaine lettuce, leaves trimmed and cut into pieces

In a large saucepan, combine the beets with enough water to cover them by 2 inches. Bring to a boil, lower the heat, cover the pan, and simmer the beets for 35 minutes or until they are tender when pierced with a skewer.

Transfer the beets to a plate and leave to cool.

With a serrated knife, cut a thin slice from each end of the oranges. Set an orange cut side down on a board. Cut a curved slice of rind and pith from the orange and continue around the sphere until all the rind is removed. Do the remaining oranges in the same way. Cut the oranges into thick slices, then into 1/2-inch pieces.

In a bowl, whisk the vinegar, mustard, salt, and pepper. Gradually whisk in the oil until the dressing emulsifies.

Working over a plate, slip the skins off the beets, discard them. Cut the beets into 1/2 inch pieces.

On a large platter, arrange the lettuce leaves. Add the beets, then the oranges. Sprinkle with dressing. Add salt and pepper and serve at once.

Notes: Haven't tried it yet. I'm a big fan of beets, yet I rarely eat them, which is why this caught my eye.