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beet and blood orange salad with mint


a food & wine recipe by sam mogannam.


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  1. Spread the beets in a large steamer basket and steam until tender
  2. About 15 minutes
  3. Transfer the beets to a bowl and let cool completely
  4. Using a sharp knife
  5. Peel the oranges
  6. Removing all of the bitter white pith
  7. Quarter the oranges lengthwise
  8. Then slice crosswise 1 / 3 inch thick
  9. Add the oranges to the beets along with the parsley and mint
  10. In a small bowl
  11. Whisk the lemon juice with the vinegar
  12. Shallot
  13. Honey and 1 / 8 teaspoon of sumac
  14. Whisk in the olive oil and season with salt and black pepper
  15. Pour the dressing over the salad and toss gently to coat
  16. Add the feta and toss again
  17. Sprinkle the salad with sumac and serve

Step 10

Total Time in Minute 60

Ingredients Count 13

cooking beet and blood orange salad with mint

See More Relate Photo


Golden beets

Blood oranges



Lemon juice

Champagne vinegar




Extra virgin olive oil


Black pepper


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