Jewel-Toned Delight: Beet-And-Blood Orange Salad With Mint

I can still remember the first time I saw blood oranges. Their deep crimson flesh, a stark contrast to the bright orange peel, immediately captivated me. It was at a small farmer’s market in Sicily, and the vendor insisted I pair them with roasted beets and fresh mint. The combination seemed almost too daring, but one bite proved him right: the earthy sweetness of the beets, the tangy citrus of the oranges, and the refreshing coolness of the mint created a symphony of flavors that danced on my palate. This salad is my attempt to recapture that magical experience, a vibrant celebration of simple, seasonal ingredients.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8-10
• Yield: About 8 cups
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 2 lbs golden beets, peeled and cut into 3/4-inch pieces (about 10 medium beets)
• 8 blood oranges
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/4 cup coarsely chopped mint
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons champagne vinegar
• 1 small shallot, minced
• 1 teaspoon honey
• 1/8 teaspoon sumac, plus more for sprinkling (see Note)
• 1/2 cup extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• Salt
• Freshly ground black pepper
• 3 ounces feta, crumbled (1/2 cup)

Equipment Needed

• Large steamer basket
• Large pot
• Large bowl
• Small bowl
• Whisk
• Sharp knife
• Cutting board

Instructions

1. To prepare the beets, spread them in a large steamer basket. Fill a large pot with about an inch of water, bring to a boil, then place the steamer basket inside, ensuring the water doesn’t touch the beets. Steam until the beets are tender, about 15 minutes. You should be able to easily pierce them with a fork.
2. Carefully transfer the steamed beets to a large bowl and let them cool completely. This is crucial, as adding warm beets to the other ingredients will wilt the herbs and make the salad soggy.
3. While the beets are cooling, prepare the blood oranges. Using a sharp knife, peel the oranges, meticulously removing all of the bitter white pith. This step is important for the overall taste of the salad. Any remaining pith will add an unpleasant bitterness.
4. Quarter the peeled oranges lengthwise, then slice them crosswise into 1/3-inch thick pieces. Add the sliced oranges to the bowl with the cooled beets, along with the coarsely chopped parsley and mint.
5. In a small bowl, prepare the dressing. Whisk together the freshly squeezed lemon juice with the champagne vinegar, minced shallot, honey, and 1/8 teaspoon of sumac. The honey balances the acidity of the lemon juice and vinegar.
6. Slowly whisk in the extra virgin olive oil until the dressing is emulsified and slightly thickened. Season the dressing generously with salt and freshly ground black pepper to taste. Don’t be afraid to adjust the seasoning to your preference – a well-seasoned dressing is key to a flavorful salad.
7. Pour the prepared dressing over the salad of beets, oranges, parsley, and mint. Toss gently to coat all the ingredients evenly with the dressing. Avoid over-tossing, which can bruise the herbs and make the salad look messy.
8. Gently add the crumbled feta to the salad and toss again lightly, just enough to distribute the feta throughout the salad. Be careful not to break the feta into tiny pieces.
9. Sprinkle the salad with additional sumac for an extra layer of flavor and a beautiful visual appeal. Serve immediately.

Note: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores. Its tangy, lemony flavor is essential to the overall taste of the salad. If you can’t find sumac, a small pinch of lemon zest can be used as a substitute, though it won’t provide the same depth of flavor.

Expert Tips & Tricks

• Roasting the Beets: For an even deeper, more caramelized flavor, try roasting the beets instead of steaming them. Toss the peeled and chopped beets with 1 tablespoon of extra virgin olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until tender. Let them cool completely before adding them to the salad.
• Citrus Zest: Add a teaspoon of blood orange zest to the dressing for an intensified citrus aroma and flavor. Be sure to zest the oranges before peeling them.
• Make-Ahead Prep: The beets can be steamed or roasted one day in advance and refrigerated in an airtight container. This can save you time on the day you plan to serve the salad.
• Herb Variations: Feel free to experiment with other fresh herbs, such as cilantro or dill, in addition to or instead of the parsley and mint.
• Vegan Option: Omit the feta cheese for a vegan version of this salad. Consider adding toasted walnuts or pecans for extra texture and flavor.

Serving & Storage Suggestions

This Beet-And-Blood Orange Salad With Mint is best served immediately after assembling to ensure the herbs are fresh and the feta hasn’t had time to soften too much. It makes a beautiful and refreshing side dish to grilled fish, chicken, or vegetarian entrees. It’s also a wonderful addition to a brunch buffet.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad is best enjoyed fresh, as the herbs will wilt slightly over time. The flavors will meld together even more as it sits.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	225 kcal	–
Calories from Fat	129 kcal	57%
Total Fat	14.4g	22%
Saturated Fat	3.1g	15%
Cholesterol	8mg	2%
Sodium	173.6mg	7%
Total Carbohydrate	22.8g	7%
Dietary Fiber	5.3g	21%
Sugars	17g	–
Protein	3.9g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Different Citrus: If blood oranges are not in season, you can substitute them with other varieties of oranges, such as Cara Cara or navel oranges. The flavor profile will be slightly different, but the salad will still be delicious.
• Cheese Alternatives: Instead of feta, try using goat cheese, ricotta salata, or even a crumbled blue cheese for a different flavor dimension.
• Nutty Crunch: Add toasted nuts, such as pistachios, walnuts, or pecans, for added texture and flavor.
• Grain Addition: To make the salad more substantial, consider adding a cooked grain, such as quinoa, farro, or barley.
• Maple Syrup: If you don’t have honey, maple syrup can be used as a substitute in the dressing.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: While the salad is best served fresh, you can prepare the beets ahead of time and store them in the refrigerator. You can also make the dressing in advance. Combine everything just before serving to prevent the herbs from wilting.

Q: What if I can’t find sumac?
A: Sumac has a unique tangy, lemony flavor, but if you can’t find it, you can substitute it with a pinch of lemon zest or a small amount of lemon pepper seasoning.

Q: Can I use regular beets instead of golden beets?
A: Yes, you can use regular red beets if you prefer. However, keep in mind that they will stain the other ingredients in the salad. Golden beets have a milder flavor and don’t bleed as much.

Q: How can I make this salad vegan?
A: Simply omit the feta cheese to make this salad vegan. Consider adding toasted nuts or seeds for extra protein and texture.

Q: What’s the best way to peel blood oranges?
A: The best way to peel blood oranges is to use a sharp knife to remove the peel and all of the white pith. This ensures that the oranges are sweet and juicy, without any bitter notes.

Final Thoughts

This Beet-And-Blood Orange Salad With Mint is more than just a salad; it’s a celebration of fresh, seasonal ingredients and vibrant flavors. I hope you’ll give it a try and experience the delightful combination of earthy beets, tangy blood oranges, and refreshing mint for yourself. Don’t be afraid to experiment with variations and substitutions to make it your own. And if you do, please share your creations with me – I’d love to see what you come up with! Pair this salad with a light, crisp white wine like a Sauvignon Blanc or Pinot Grigio for a truly memorable meal.