I made this salad for lunch today, and arranged it in one of my vintage olive dishes. I composed it with 2 thinly sliced Moro blood oranges( with rind cut away), 3 small beets- peeled, diced, coated with olive oil and a little sea salt and roasted for 45 minutes at 375 degrees or until tender. The beets should be roasted under foil to keep them moist. I halved five or six Sicilian style pitted green olives, and arranged them on top. As a dressing I simply mixed an emulsion of two tablespoons of olive oil, a teaspooon of Balsamic vinegar, and a teaspoon of honey. Then I dusted the salad with a pinch of cumin.
I am seeing Moro oranges in the stores for the first time this year, They are an old Sicilian variety. Their color is gem-like- the color of rubies or garnets. I can picture this salad at the great feast given by Don Fabrizio in Giuseppe di Lampedusa's novel of Sicily- "The Leopard".
Click on the picture to enlarge and better appreciate the colors.
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2 comments:
Did you know the Roman legions were fed on lots of beets. It took so long to settle some of their wars that the beet was grown as they went. I grow a white heirloom variety called Chioggia.In Lerrici, Italy you pushed the button and a machine cut the orange in half and squeezed fresh moro juice for you at the hotel breakfast buffet.When I saw that online it decided where i would stay.
From Betsy- I have seen Chioggia and golden beets at Whole Foods. Last year I posted a roasted golden beets dressed with cumin recipe. But oh the prices at Whole Foods-
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