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Salad: Beet & Orange - pareve

Posted by : Karen Selwyn

he source of the following recipe is an article titled "How I Became a
Beet Crusader."  I actually like beets so the pitch was unnecessary from
my point of view. I want to share the recipe since there may be other
beet fanciers out there (or those who can be presuaded) and because this
recipe has a lot of symbolism for Passover.

Beets are often used to replace the lamb shank on the seder plate for
vegetarians.  And everyone knows about the role of horseradish on the
Passover table.

I can think of one change I'd suggest for Passover.  I would use bitter
greens like chicory, arugula or radiccio in place of the beet greens. 
It would save the step of blanching the beet greens and add another
layer of meaning to this recipe as a Passover dish.

Karen Selwyn

*   *   *   *   *   *   *

BEET AND ORANGE SALAD 

6 beets, with tops
3 navel oranges 
4 teaspoons prepared horseradish 
1/4 teaspoon minced garlic 
2 tablespoons red wine vinegar 
6 tablespoons olive oil 
Salt, pepper 
1 tablespoon lemon juice 
2 tablespoons chopped toasted pecans 

Trim beet tops to within 1 inch of beets and reserve tops. Leave roots
intact. Wrap beets in foil and bake at 350 degrees, turning once, until
small knife can be easily inserted, about 1 hour. Set aside until cool
enough to handle. 

Peel oranges, removing all white pith. Working over bowl to catch any
juice, carefully separate each orange section from main membrane by
cutting down both sides of section between flesh and membrane and
gently scooping flesh away from membrane. Place each cleaned section in
bowl with juice. When finished, squeeze juice from main membrane into
bowl and discard membrane. Reserve juice. 

Blanch reserved beet greens in large pot of boiling water just until
color brightens and stems become tender, about 1 minute. Remove
immediately to bowl of cold water to stop cooking. Drain well and dry on
kitchen towel. 

When beets are cool enough to handle, slide peels off with your fingers.
Remove remaining part of tops and trim roots, reserving scraps. Slice
beets into rounds 1/4-inch thick. 

Make salad dressing by whisking together horseradish, garlic, vinegar
and reserved orange juice in bowl. When smooth, slowly add olive oil,
beginning with just a thread. When all oil is added, season to taste
with salt and plenty of black pepper. If necessary, add a little
horseradish, lemon juice or more oil to correct acidity. (Test by
dipping orange section and piece of beet root into dressing. Flavor
should be bright but well-balanced.) 

Add sliced beets to dressing, toss well and arrange in low mound in
center of platter, leaving behind any extra dressing. Add orange slices
to dressing, toss well and arrange over top of beets. Add greens, toss
well and arrange around outside of beets. Sprinkle with toasted pecans. 

6 servings. 

Source: "How I Became a Beet Crusader"
         Russ Parsons
         LA TIMES (on-line edition), 4/1/98

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