Beets are totally underrated. Yeah they’re hard and dirty and nubby on the outside, but their beautiful magenta insides and sweet, earthy goodness totally make me swoon. Plus, after I’ve prepared some I always look like I should be on a Most Wanted list for murder, and that’s usually what I’m going for.
When a beet-y recipe comes along that’s so tasty, seasonal, and COLORFUL my heart starts to beat a little faster. Or shall I say…beet. Other than root vegetables, citrus season is the only thing that’s even remotely good about winter food. Combine the two, bada-bing bada-boom… this salad.
- 2 large beets (1 red, 1 golden, whatever! 1 rutabaga is a-okay too)
- juice of 1 orange (3-4 Tablespoons)
- zest of one orange (2 Tablespoons)
- 1/4 cup chopped parsley
- 3 Tablespoons olive oil
- 3 Tablespoons dijon mustard
- 2 Tablespoons tahini
- 2 Tablespoons maple syrup (or other liquid sweetener)
1. Preheat the oven to 375*. Fill a shallow dish with about 1/2″ water and place the beets in it. Cover with aluminum foil and bake until the beets are soft and can be poked easily with a fork. Remove from the oven and set to cool. Once cooled, peel and slice the beets.
2. In a medium bowl, whisk together the orange juice, zest, olive oil, mustard, tahini, and maple syrup. Pour over the cooled beets and toss to coat. Serve chilled!