Beet and Blood Orange Salad

Enjoy Beet and Blood Orange Salad by Chef Tony Liu
Adapted by
July 2005
Yield: 4 Servings


1 pound kosher salt
4 beets, 2 red and 2 yellow (Paffenroth Farm, NY)
1 shallot, diced
2 tablespoons red wine vinegar
1 tablespoon anchovy paste
6 tablespoons extra-virgin olive oil
salt and pepper to taste
½ red onion, sliced thin
2 blood oranges, peeled and sliced
6 ounces baby dandelion greens (Yuno's Farm, Bordentown, NY)
3 ounces pine nuts, toasted


Preheat oven to 350°F. Line a baking pan with foil and cover bottom of pan with salt. Place the beets on top of salt and cook in oven for 45-60 minutes, or until beets are easily pierced with a knife. Remove from oven and let cool.

Combine the shallots and red wine vinegar together in a bowl and soak for at least 15 minutes. Add the anchovy paste and slowly whisk in the extra-virgin olive oil. Season with salt and pepper and reserve.

Peel the cooked beets and cut into any desired shapes. Toss the beets, red onion slices, blood orange slices and baby dandelion with the reserved vinaigrette and plate. Garnish with the toasted pine nuts.

Suggested Wine Pairing:
Kyrie 2000 (Priorat, Spain) or Gessami Gramona 2004 (Penedes, Spain)