May 2, 2012

Orange and Cumin Scented Beet Salad


Beets and oranges compliment one another as only the best of friends can do.  Not only do they look beautiful together, but the tang of the oranges and their juices dress and brighten the earthiness of the beets.  The addition of toasted cumin seeds add an additional layer of flavor to the combination.  This salad will hold in the refrigerator and can be served cold or at room temperature.

Orange and Cumin Scented Beet Salad
4-5 roasted beets, depending on size
1-2 navel oranges
1/4 teaspoon cumin seeds
1 tablespoon olive oil
splash white balsamic vinegar or champagne vinegar
1/4 cup fresh cilantro leaves
  maldon, fleur de sel, or other flaky finishing salt
  freshly ground black pepper
Slice the beets into rounds 1/8-1/4 inch in thickness and put into a medium size bowl.
Zest about half of the orange with a microplane zester or fine grater and set aside.
Use a medium size knife to cut the peel and pith off of the orange. While holding the orange over the bowl of prepared beets, use a knife that you feel comfortable with to cut the orange into supremes. (To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds and separate them into segments.) Slice the knife along the membrane on each side of the segment and slide the segment out. Add them to the beets, one at a time. Squeeze remaining juice from the orange into the bowl.
Heat a small saute pan over medium heat. Add the cumin seeds. Heat for about a minute or until the aroma of the seeds becomes apparent. Remove from heat.
Sprinkle the seeds onto the beets and oranges. Add the reserved orange zest, olive oil, white balsamic, salt and pepper.
Use your hands or a large spoon to toss the salad. Arrange on a platter or leave in the bowl. Sprinkle with the cilantro leaves and serve.



Categories: Dressings & Sauces, From The Garden, Salads, Vegetables

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