Today’s recipe is all about simplicity.
Since I’ve been on a baking kick, lately (it’s an illness) I decided that I should lighten things up around here and make a simple salad for you guys! Because of all the baked goods I have laying around the house (like, these insane fluffernutter pop tarts, these buttery “puffins”, and this apple fritter donut bread) I’ve been in serious need of a sugar detox. Sadly, because I am seriously addicted to sugar, I’ve come to realize that the best way for me to start eliminating it from my diet is to slowly remove it from one dish a day.
For me, most of my self-control happens around lunch-time so I figured I would start there. Now, obviously, this salad is probably not going to be enough for an entire meal BUT it is the perfect side to throw along whatever else you’re having. It keeps really well in the fridge and because it’s so quick/easy to make if you run out, you’re only 25 minutes away from a fresh batch!
Ok, so now that we have established how simple/awesome this recipe is, let’s talk flavors! I have always been a beet girl, and when I tried Wegmans’ ( seriously, the most gorgeous grocery store I’ve ever seen, counting Whole Foods) beet salad made with fresh beets, navel oranges and red onion about a month ago, I knew I had to make a copycat version! And because I can never leave things alone, I switched things up a bit and made mine with sumo oranges (they are a cross between a mandarin and a California navel, I found them at my local Asian market), fresh mint, and a lemon-sesame-seed vinaigrette!
It’s a tad different than your normal beet salad with the hint of Asian flavors, but honestly that’s what make the dish! Besides, they make using chopsticks a necessity. And who doesn’t love that?
- 2-3 large beets
- ½ red onion (thinly sliced)
- 1 sumo orange (or navel) peeled and sectioned
- 2-3 fresh mint leaves
- Dressing
- ¼ cup sesame oil
- the juice of 1 lemon
- 1 tbs. sesame seeds
- 1 pinch of salt
- To a medium-sized pot, add the raw beets and fill the pot with enough water so they are covered.B
- Bring to a boil, then reduce to a simmer for about 20 minutes (or until you can easily stick a fork through )
- Drain, then set aside to cool.
- In a small bowl, combine the vinaigrette ingredients and whisk to combine.
- Cut each orange wedge into bite sized pieces. (I cut mine into thirds).
- Take each beet and remove the outer skin (this should come off pretty easily, but if you don't want to stain your hands wear gloves). Then cut in half, then into thin slices.
- In a medium-sized bowl, combine the oranges, minced mint, beets and onion then drizzle with the vinaigrette and toss to combine.
- Place in the refrigerator for about 15-20 minutes before serving!
