Saturday, November 13, 2010

Beet Salad with Orange Coriander Dressing

I really love eating as much seasonal local food as possible. But it's only November and I'm already craving lighter fresher foods! How am I going to last another 5-6 months until spring??

Thankfully there are some root vegetables that taste great raw and lend themselves beautifully to salads. It also doesn't hurt when the farmers market surprises you with mixed salad greens!

Adapted from Martha Stewart

3-5 medium sized beets
2 teaspoons grated orange zest
1 tablespoon fresh orange juice
2 tablespoons sherry vinegar (I used red wine vinegar)
1 teaspoon honey* 
1/4 cup olive oil
1 teaspoon coriander seeds, toasted and lightly crushed
coarse or flaky sea salt
freshly cracked pepper

Peel beets, and slice as thin as possible with a mandoline (the thinness of the beets is really important, so if you don't have a mandoline I'd suggest using a vegetable peeler to shave the beets into large strips).
Combine the next six ingredients in a bowl and whisk to combine. Season with salt and pepper to taste. Add beets to bowl and toss to coat. Refrigerate for at least and hour.

When ready to serve top a bowl of salad greens with marinated beets, and toss to coat.

*I actually completely forgot the honey, and it was really delicious without. If  you tend to shy away from sweet dressings I would definitely recommend omitting it. 

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