The Reddest Salad Ever

Super simple, super tasty.

This was a more or less last minute in-the-grocery-store-on-the-way-to-the-party recipe. Very largely based on a recipe I ready in Ingrid Hoffman's "Simply Delicioso" earlier that day.

Anyway here it is.

6 medium-to-large beets
3 blood oranges
1 medium yellow onion
1 cup good olives
a big handful of mint
juice from 2 limes
salt & pepper

roast the beets. depending on the consistency you desire in beets, this can take anywhere between 40 minutes and 2 hours. This time around, I did about 50-60 minutes at 400 degrees. (I wish i had done about 20-30 minutes more, but i was in a hurry, and the slight retained crunchiness worked pretty well)

CUT the peel off the oranges. if you actually peel them, it leaves too much membrane and just doesn't work the same. split into individual segments.

chop the onion into very thin crescents.

pit the olives (if necessary) and mince.

mince the mint.

combine the orange segments, onion, olives, mint, and lime juice in a large bowl.

once the beets are done roasting, let them cool a bit, peel and dice them, and add them to the bowl.

salt and pepper to taste, and serve.

bonus picture:

this moment made my day. this kid knows way more about an iphone than i do. Not sure if he had any of the salad.

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