Beet-and-Blood Orange Salad with Mint

Name: Beet-and-Blood Orange Salad with Mint
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 10 servings
Cuisine: Palestinian & Jordanian
Ingredients: 2 lb golden beets; 8 blood oranges; 0.25 cup coarsely chopped flat-leaf parsley; 0.25 cup coarsely chopped mint; 3 tbsp freshly squeezed lemon juice; 3 tbsp apple cider vinegar; 1 small shallot; 1 tsp honey; 0.125 tsp sumac; 0.5 cup extra virgin olive oil; 1 tbsp extra virgin olive oil; salt; freshly ground black pepper; 3 oz feta

Blood oranges, golden beets and squeezed lemon juice come together in this Palestinian and Jordanian salad, fragrant with sumac and steamed.

1 hr · Serves 10 · Medium

Method

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Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: medium

1
Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
15 min
2
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
3
In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
4
Note 1: The beets can be steamed one day in advance and refrigerated. Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Champagne vinegar is alcohol-derived, so this recipe uses apple cider vinegar.