Beet, Orange, and Almond Salad

Sometimes I like a vegetable salad on the side, instead of a green salad.  This beet salad is not as dramatic as one with nuts and blue cheese or goat cheese--which I like very much--but I also like the fresh taste of this one.  Nice colors too, though by the second day everything will turn red.

BEET, ORANGE, AND ALMOND SALAD

adapted from Simply Light Cooking: 250 Recipes from the Kitchens of Weight Watchers

makes 4 servings

2 small navel oranges

3 cups drained, canned whole beets, cut into largish bite-size pieces (or use freshly roasted beets, below).  If using fresh beets, you'll need about a bunch and a half.

1/4 cup sliced scallions (about three scallions)

2 t. seasoned rice vinegar

1 t. sesame oil

1 t. olive oil

1 ounce slivered almonds, toasted

1.       Toast the almonds. (Or skip—fine with the nuts not toasted.)

2.       Put cut-up beets into a medium-sized bowl.  Add scallions. Peel the oranges and cut sections into the beets.  Squeeze the juice from the rest of the orange into a small bowl. 

3.       Add vinegar and oils to the reserved orange juice and whisk to combine.  Add dressing to beet mixture and toss to coat.

4.       To serve, sprinkle with almonds

Roasting Beets:

Heat oven to 425.  Wash beets and trim off ends, but don't bother to peel them.  Put large piece of foil on a roasting tray or jelly roll pan.  Put beets on top of foil and then pull up foil around beets to make a closed package.  Bake for about an hour, or until beets can be pierced easily with a knife.  Let beets cool a bit and then rub off the skin.

Cold Beet & Buttermilk Soup

My friend Carol mentioned to me that she was making my recipe for cold beet soup.  With a stretch of days above 100 degrees here in the midwest, it is definitely the weather for this soup!  Very simple, beautiful, and tasty.

I have gone back into the labels for recipes and changed "cold soup" to "soup-cold," so that it is easier to find these in the alphabetical list of labels on the right side of the blog page.  

COLD BEET & BUTTERMILK SOUP

adapted from Moosewood Restaurant Low-Fat Favorites

4 cups chopped cooked beets (two 15-oz cans, drained and coarsely chopped are fine.  If using fresh, about 1-1/2 lbs.)

3/4 cup unsweetened apple juice

2-1/4 cups buttermilk

1 T. minced fresh dill

1/4 cup minced scallions or chives

salt to taste

1/2 a large cucumber, seeded and finely chopped

This recipe is simple and good; very refreshing in hot weather.

Combine the beets, apple juice, and buttermilk in a blender or food processor and purée until smooth.  Transfer to a bowl and stir in the dill and scallions or chives.  Add salt to taste.  Chill for at least 2 hours.  Serve topped with chopped cucumber.  (Or you can also just stir in the cucumber before chilling the soup.)