Q1: What is the absolute, number one secret to beets that aren't messy to peel?

The secret is to boil them whole, with their skins on, and then to peel them while they are still warm. The skins will slip right off with almost no effort, especially if you use a paper towel to rub them. This also helps to prevent your hands and your cutting board from getting stained.

Q2: Can I make this side dish with roasted beets instead of boiled beets?

Yes, absolutely! Roasting beets is another fantastic method that will result in an even deeper, sweeter, and more concentrated flavor. Simply toss your peeled and wedged beets with olive oil and roast them in a 400°F oven for about 30-40 minutes.

Q3: Can I use a different kind of orange if I can't find blood oranges?

Of course! This beautiful salad would also be delicious with other sweet, seasonal citrus, like a classic navel orange, a sweet Cara Cara orange, or even some juicy grapefruit segments.

Q4: Can I add any other toppings to this salad?

Yes! This salad is a wonderful canvas for all sorts of delicious additions. A generous crumble of a tangy goat cheese or a salty feta, or a sprinkle of some toasted, crunchy walnuts or pecans would all be fantastic.

Q5: What is the best way to "suprême" or segment an orange?

It's easier than you think! First, use a sharp knife to slice off the top and the bottom of the orange. Stand it up on your cutting board, and then carefully slice down, following the curve of the fruit, to remove all the peel and the white pith. Then, simply hold the peeled orange in your hand over a bowl and carefully cut on either side of each membrane to release the perfect, jewel-like segments.

Beet and Blood Orange Salad (An Easy & Elegant Recipe!)

A simple and refreshing recipe for a Beet-Orange Salad. This vibrant, healthy dish features wedges of tender boiled beets, juicy segmented blood oranges, and peppery arugula. The salad is tossed in a light and easy vinaigrette made with olive oil, sherry vinegar, and fresh chives, creating a perfect balance of earthy, sweet, and tangy flavors.

Author: Evelyn

Ingredients

1 pound beets
Kosher salt
1/4 cup olive oil
2 tablespoons sherry vinegar
2 tablespoons chopped chives or scallions
Freshly ground black pepper
1 bunch arugula
2 segmented blood oranges

Instructions

Place the whole, unpeeled beets in a pot and cover with salted water. Bring to a boil and cook for 30 to 40 minutes, until the beets are tender when pierced with a fork.
Drain the beets. Once they are cool enough to handle, peel them and slice them into wedges.
In a large serving bowl, combine the beet wedges, olive oil, sherry vinegar, and chopped chives. Season with salt and pepper and toss to combine.
Add the arugula and the segmented blood oranges to the bowl.
Gently toss everything together and serve immediately.

Notes

This is a very easy and elegant side salad that is perfect for any season.
Boiling the beets is a simple, straightforward cooking method. The skins will slip off easily after they are cooked and cooled slightly.
The dressing is made directly in the serving bowl with the beets, which allows them to absorb the flavors.
Blood oranges provide a beautiful color and a sweet-tart flavor, but regular navel oranges can be substituted.

Find it online: https://cookupjoy.com/beet-and-blood-orange-salad/