When I find a recipe for beets, I must try it. While eating this salad, I realized it is the perfect substitute for fruit salad in the winter months, and it is beautiful. It is inspired from a recipe in Mollie Katzens book 'Vegetable Dishes I Can't Live Without'. I made it for Thanksgiving dinner, expecting to be the only one eating it, but it was surprisingly popular. I still have some leftovers that are quite tasty.
What's in it
2 bunches golden beets (any color would do, as long as it's not the dark purple)
6 mandarins, plus or minus
3 Tbls raspberry or cider vinegar
salt to taste
How it's made
Pre heat oven to 450 degrees. Trim the greens off the beets. Divide beets into two groups, wrapping each group in foil, with a few tablespoons water tossed in. Roast them on a cookie sheet or baking dish up to an hour, until beets are tender enough to pierce with a fork. If you are not up for roasting, you can use this recipe to cook the beets.
Allow beets to cool, cut each end off, then take a spoon and peel off the skins. Cut into 1/2 inch cubes. Place beets in a bowl and immediately toss with vinegar and salt to keep their color.
While beets are cooking, peel the mandarins, and pull into their sections. Remove all the white pulp from the fruit. Cut each section in half, crosswise, with kitchen scissors, and add to bowl with beets.
Thinly slice leek, and add to bowl with mandarins and beets. Cover and marinate for a minimum 2 hours and up to a day. You may reserve some of the leek to add before serving, since the leeks will turn orange (the color of the beets), overnight in the fridge.
I have only made this once, but I imagine apple cubes, dried cranberries, or halved grapes would be a great addition to this salad.