In March, the weather slowly shifted from negative degrees to single digits, and it felt euphoric for those of us who live through the Canadian winters. We had friends coming over on a Sunday for a casual lunch, and I envisioned a salad that captured the change of the seasons. With no springy produce to speak of (yet), I turned to the jewel-colored oranges I had piled in a bowl; still reminiscent of winter yet also reminding me of sunshine.

There’s no formal recipe here. It’s a composed salad that comes together as you place and layer. I’ve given general amounts for some guidance. You can use more or less, and whatever is left over can be kept in a tupperware in the fridge for later. 

blood orange + beet salad

serves 4

6 blood and cara cara oranges (a mix)
6 medium-size beets
good olive oil
flaky salt
a small handful of chopped pistachios

directions:

Step 1: Roast beets at 375 F wrapped in foil and rubbed with a little oil, salt, and pepper. Depending on the size, this will take anywhere from 45 minutes to more than an hour. The beets are done when a sharp knife glides effortlessly through the center. When cool enough to handle, remove the skin, and cut the beets into wedges. Set aside.

Step 2: Peel your oranges and slice them into ¼ inch circles through the center.

Step 3: Begin composing the salad by placing half the oranges on a medium-size platter, leaving little gaps for the beets. Tuck the beets into these gaps and add the remaining oranges where it makes sense. Bring out your inner artist to create a look that feels right, adjusting oranges and beets where necessary – your hands will be pink-tinged by the end! Drizzle the salad in a zig-zag with your best olive oil. Then sprinkle with flaky salt and top with chopped pistachios. Serve immediately. 

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