March 11, 2011

Roasted Beet Salad with Blood Orange Vinaigrette

Spring cleaning time! At least as far as my pantry is concerned the mission has started. It is time to finally use all those forgotten and hidden ingredients. After all I need some space for the possible new discoveries.

Slowly, we can say good bye to all those gorgeous winter vegetables, but there is still a little time left to enjoy them. It is time for me to use those small mountains of beets and blood oranges. So yesterday, I took some beets and baked in the oven in foil together with a bay leaf, cumin and some salt. The rest of the beets are going to be part of today's lunch.
The lukewarm beets made a beautiful salad with feta, blood oranges and some pistachio.

As far as the vinaigrette is concerened, I took half a blood orange and mixed its juice with some sherry vinegar and olive oil. So simple, yet a perfect harmony in the salat bowl!


Rosa's Yummy Yums said...

Great flavors! I really like the idea of making vinaigrette with blood oranges.



Taste of Beirut said...

Love this salad; of course I could eat both beets and oranges every day! Great dish! great dressing! thanks!

Magic of Spice said...

Very beautiful flavors and does make a gorgeous salad.

Mary @Delightful Bitefuls said...

What a beautiful, colorful and stunning salad!!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls

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