Anthony Bourdain Beet Salad
Adapted from Anthony Bourdain’s Appetites Cookbook, this Beet Salad is a symphony of simple flavors: roasted beets, juicy oranges, red onions, and mint. So easy to compose. Dressed so simply with olive oil and cider vinegar, you will turn to it again and again.
You can sometimes buy your beets already roasted, or rub a little olive oil on them, wrap them (tightly) in foil and roast for 45 minutes, until fork-tender.
- Prep Time: 10 min
- Cook Time: 45 mins + cooling time
- Total Time: 55 min plus cooling
- Yield: 4 Servings 1x
- Category: Salad
Ingredients
Scale
For the Salad:
- 1 lb (6-8) baby beets, any color
- 1 large, or 2 medium, navel oranges
- 1/2 medium red onion, thinly sliced
- 2 T Extra-Virgin Olive Oil, separated (can substitute your oil of choice)
- Handful (12-15 leaves) fresh mint, chopped
- 2 t Cider Vinegar
- Pinch of salt and Ground Black Pepper
Instructions
Roast Beets
- Rub each beet with a small amount of olive oil, then wrap each tightly in aluminum foil. Place foil-wrapped beets on a sheet pan (you don’t want them to leak in your oven).
- Roast in 450F oven for 40-45 minutes, until fork-tender.
- Cool completely. Peel and slice into 1/4” thick slices or half-slices.
Compose Salad
- Peel and pith orange. Slice into 1/4” thick wheels and cut wheels into bite-sized pieces.
- Slice onion thinly, then cut into small pieces.
- Arrange sliced beets, oranges, onions. Mix together the remaining 1 T olive oil and the vinegar. Pour over salad. Salt and pepper salad. Garnish with torn mint leaves.
Nutrition
- Serving Size: 1/4 recipe
Keywords: Beet, Salad, Anthony Bourdain, oranges, easy
Find it online: https://hummingbirdthyme.com/anthony-bourdain-beet-salad/
