Thinly Sliced Beets With Blood Oranges And Watercress Recipes

THINLY SLICED BEETS WITH BLOOD ORANGES AND WATERCRESS

Steps:

• Preheat oven to 375 degrees. Place beets in a baking pan; drizzle with 1/2 tablespoon oil, and sprinkle with a pinch of salt. Toss to combine. Pour the water into pan, and cover tightly with foil. Cook until beets are easily pierced with the tip of a paring knife, about 45 minutes.
• Remove baking pan from oven; take off foil, and let cool completely. Peel beets, and slice into thin rounds using a mandoline or sharp knife. Divide beets among four salad plates, arranging the slices in a circular pattern.
• Peel blood oranges: Using a sharp paring knife, slice off both ends. Carefully slice downward, following the curve of the fruit to remove rind and pith. Working over a bowl to catch the juices, cut between membranes to remove whole segments, reserving juices.
• Make the dressing: Measure out 2 tablespoons blood-orange juice, and pour into a small bowl. Add shallot, vinegar, pepper, and remaining pinch of salt. Whisk in remaining 1 1/2 tablespoons oil.
• Divide watercress and blood-orange segments among plates of beets, mounding them in the center. Drizzle all with dressing, and serve immediately.

SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES

Steps:

• Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
• Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.

HEARTS OF PALM, BLOOD ORANGE AND WATERCRESS SALAD

Steps:

• Rinse the watercress and set aside to dry.
• Peel the oranges, making sure to remove all the pith. Working over a bowl to catch the juices, supreme the oranges - carefully cut out each section of fruit by inserting the blade of the knife between the flesh and the membrane on both sides. Once you have supremed each orange, squeeze the remaining membranes to get out all the juice. Place the blood orange segments in a separate bowl and set aside.
• To the bowl containing the blood orange juice, add the Dijon mustard, lemon juice and red wine vinegar, stirring well to combine. Whisk in the olive oil and add salt and pepper to taste.
• Drain the hearts of palm and cut each lengthwise into quarters. If the quarters are very long, you can cut them in half so they will be a more manageable "bite" size.
• Slice the shallot as thinly as possible - I use a mandoline to get paper-thin slices, but if you do not have a mandoline just slice as thinly as possible with a knife.
• Place the hearts of palm and the sliced shallot in the vinaigrette, tossing well so that the vegetables are coated. Set aside to marinate for at least 20 minutes.
• Pick over the watercress, removing any large stems and tearing into bite-sized pieces.
• Drain the hearts of palm/ shallot mixture RESERVING THE VINAIGRETTE.
• Add the vinaigrette to the watercress a small amount at a time, tossing as you go. You do not want to over-dress the salad, so don't pour it all in at once. If you don't use all the vinaigrette you can reserve it for another use.
• Place the dressed watercress on a serving platter. Cover the watercress with the hearts of palm and shallot mixture, and then spread the blood orange supremes on top of the hearts of palm. Grind some black pepper over the salad and sprinkle with the sea salt flakes.

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Steps:

• Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
• Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
• Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
• In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
• Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

ORANGE, BEET AND WATERCRESS SALAD

Steps:

• Blend olive and vegetable oils with lemon juice, green onions, sugar, salt and pepper. Place beets in a small bowl and toss with 2 tablespoons dressing. To serve, toss watercress and romaine in a large bowl, place beets on top. Surround with orange sections cut in half. Add juice from orange segments to reserved dressing, pour over salad and toss again. Serve at once.