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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.
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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!
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4 comments:
Great flavors! I really like the idea of making vinaigrette with blood oranges.
Cheers,
Rosa
Love this salad; of course I could eat both beets and oranges every day! Great dish! great dressing! thanks!
Very beautiful flavors and does make a gorgeous salad.
What a beautiful, colorful and stunning salad!!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
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