BEET AND ORANGE SALAD WITH MOROCCAN SPICES

By Trent Blodgett

Serves 2–4

Prep time: 30 minutes

Cook time: 60 minutes

EQUIPMENT

½ sheet pan/cookie sheet/baking dish (for beets)

Aluminium foil

Small mixing bowl

Wooden spoon

Fine zester or Microplane

Sharp knife

TIPS/THINGS TO REMEMBER

  • Beets can be roasted in advance, peeled and kept in a tightly sealed container or ziplock in the refrigerator until ready to use. For this recipe, remove from refrigerator in advance or microwave slightly to take the chill off.
  • Use an old kitchen towel to peel the beets; one you don’t mind staining
  • Cultured butter is cream that has been infused with live cultures creating a tangy butter that is perfect for this recipe — it can be found at any health food grocery. If you prefer, regular butter works just as well
  • Cara cara oranges are a cross between a couple of varieties of navel oranges and are slightly tart- any orange will do for this recipe

INGREDIENTS

  • 1 bunch of beets (5 or 6), trimmed of leaves and root, washed thoroughly
  • 1 Cara Cara orange
  • 1/4 cup of Greek yogurt
  • 1 tsp Marrakesh Sitar Moroccan Blend
  • 4 Tbsp of cultured butter
  • Juice of 1 lemon
  • Pinch of saffron (4–6 threads)
  • Crushed Pistachio for garnish
  • Toasted sesame seeds for garnish
  • Mint for garnish, chiffonade or chopped
  • Olive oil
  • Salt

STEPS

  1. Preheat oven to 400℉.
  2. Rub washed beets in olive oil and wrap tightly in tin foil. Roast 1 hour. Remove from oven and set aside.
  3. While beets are roasting, zest the entire orange with a fine grater or zester.
  4. In a small mixing bowl, stir together yogurt, saffron, and orange zest. Give it a stir every 10 minutes or so and watch the rich yellow saffron infuse into the yogurt mixture.
  5. Slice the skin off the orange, and cut into desired slices. You can segment the orange or cut into quarter moon slices.
  6. Melt butter in microwave; add a pinch of salt and the Marrakesh Sitar blend.
  7. When beets can be easily pierced with a fork, remove from oven and let cool with the foil on. When cool enough to handle, use an old kitchen towel to rub off skin. Slice beets into quarters.
  8. Toss beets with the spiced butter and a squeeze of lemon. You want the butter to thicken on the beets and create a glaze at room temperature.
  9. On a white plate (because you want the colors to pop!) place yogurt sauce in the middle, and then add beets and orange slices, alternating to layer the two elements.
  10. Sprinkle with chopped pistachios, sesame seeds, mint, and salt.