Beets are sweet and delicious! They can be served hot or cold and make a great summertime salad. The traditional beet salad has beets and red onions with a vinegar based sauce. That is very good, but with a few adjustments we can make it great! This is one of those salads that is better the second day which is perfect for our BBQ; we can make some things ahead and save a few items for last minute. Let’s start with the beets; I always buy beets with the tops on. The tops are delicious sauteéd, kind of like spinach and they are a perfect indicator of how fresh the beets are. Fresh, crisp looking beet tops equals fresh beets, you can’t fake that. Another good thing to look for is a bunch of beets that contains roughly the same sized beets. If the beets are different sizes the small ones will be over-cooked before the large ones are even done.
- 1 bunch of beets, cooked and then peeled as explained above
- 1 medium red onion
- 2 navel oranges
- 1 tsp salt
- 1 tsp sugar
- juice from ½ of one of the navel oranges
- zest from one of the navel oranges
- 1 Tbsp raspberry vinegar
- 3 Tbsp extra virgin olive oil
Using a food processor, slice the beets with a 4mm blade and the onions with a 2mm blade. Peel 1½ oranges and make thin slices that are cross-sections parallel to the equator of the orange (turn the orange on its side and slice it). Combine the liquid ingredients with the salt and sugar stirring until they are dissolved. Add the sliced beets, the sliced onions and the sliced oranges to the liquid ingredients and mix thoroughly. You can serve right away, but I recommend letting the flavors develop for a day in the refrigerator.