Beet It

I created a recipe using sweet red beets accented with a deep and tangy orange juice reduction as the base for the dressing.  It's super simple and totally scrumptious.  A quick caveat: preparing the beets can be a very messy matter. During the preparation of this dish my kitchen looked more like a crime scene than the warm and welcoming place I had so carefully created. Fortunately the "pools of red" forming across my usually pristine white counter tops were beet juice drippings and not the result of a bloody rampage by Psycho Chef ( a new Food Network series.....just kidding).  Nonetheless, I did have to work pretty hard to clean the stubborn stains left behind once complete. Out damned spot! Me thinkest that even the lovely Lady Macbeth would have enjoyed this recipe.

Beet Salad with Orange Vinaigrette
Portions: 4 to 6 

5 Large Beets
1/2 quart  Fresh ( and I mean FRESH)  Squeezed Orange Juice
1 Orange
Olive Oil
Salt
Pepper

Preparation:

Cut the unpeeled beets in half from top to end. Place face down in a roasting pan with 1/2 inch of water and cover with foil. Bake in a 400 degree oven for about 1 hour or until beets can be easily pierced with a small knife,

While beets are baking, pour orange juice in a sauce pan and cook on medium to low heat until reduced by to 1/3 of it's original volume. Use your judgement.

When beets are done, remove from oven, wait until they cool enough to handle them but still very warm and skin one beet at a time under cold running water in a sink which ideally has a garbage disposal. You can also use a large bowl with cold water to do this but it' s even more of mess. These babies are hot when they come out of the oven so be careful!!! The skins should separate and peel off with a little rubbing with the edge of a spoon or small knife. Place on cutting board and cut into cubes and place in glass or ceramic bowl.

Vinaigrette: Add warm orange juice reduction to bowl of warm beets. Add a couple of table spoons of fruity olive oil, the juice of a fresh orange if needed, and sea salt and pepper to taste. Mix thoroughly from the bottom up and completely coating the beets in the dressing. Garnish with orange zests. Enjoy!