Sweets and I had a nice dinner at Marche this last week. He had a dinner of Wood Oven Roasted Oregon Wild Chinook Salmon with Horseradish Crème Fraîche, Balsamic Beet Coulis and Roasted Fingerling Potatoes and Beets. I had a Blood Orange Salad with Fried Artichoke Leaves, Provençal Olives, Goat Cheese and Champagne Vinaigrette and a main course of Wood Oven Roasted Totten Inlet Mussels with Apple Cider, Curry and Cream, Served with Grilled French Bread. We swapped bites of golden beet for blood orange then realizing the fun switch-er-oo of colors our meals had provided us: beet colored oranges and orange colored beets!
This color switch serves as a nice pairing of winter flavors. However, I’m noticing alot of variability with the Blood Oranges in my area. The ones I had at Marche were deep burgundy and sweet, however the ones I had at home barely had a bruise and were very tangy. I adjusted this recipe to offer a variation to help soften tangy blood oranges: slivers of avocado in the mix.
Golden Beets with Blood Orange
Scrub clean 4 small golden beets. Roast in a 375F oven till fork tender about one hour. Allow to cool and scrub off the beet peels. Trim off both ends and slice into 1/8ths or 1/16ths for a slender sliver of flavor.
Section one small blood orange. Look to Beyond Salmon’s how-to post for pictures of this technique.
Toss together the beet and orange slices in a simple vinaigrette. Epicurious has a selection of recipes here for straight forward vinaigrettes.
Assemble alternating slices with a sprinkling of toasted walnuts and a dusting of cracked pepper.
- sprinkling with toasted hazelnuts
- pairing with goat cheese
- temper a really tangy blood orange with slices of avocado and a sprinkle of sugar in the dressing.