Julia Child Beet Blood Orange Walnut Rocket Salad

6
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"was watching Julie and Julia and was feeling I needed to find a share one of her recipes."

Original recipe yields 6 servings
OK
  • FOR BEETS
  • FOR VINAIGRETTE DRESSING
  • FOR SERVING

Nutritional

  • Serving Size: 1 (345.2 g)
  • Calories 437
  • Total Fat - 36.7 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 0 mg
  • Sodium - 147.8 mg
  • Total Carbohydrate - 26.9 g
  • Dietary Fiber - 5.5 g
  • Sugars - 21.5 g
  • Protein - 3.7 g
  • Calcium - 63.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 38.4 mg
  • Thiamin - 0.1 mg

Step 1

Preparing the Beets - 1 hour: Preheat the oven to 375 F.

Step 2

Wash the beets and cut away the tops and tails.

Step 3

Place in the baking dish, pour in water, and cover tightly with aluminum foil.

Step 4

Bake for 45 minutes to 1 hour (or longer), until the beets are tender enough to be pierced easily with a toothpick or small knife.

Step 5

Remove foil, let the beets cool, and then peel them over the sink (their skins will rub off easily).

Step 6

Slice the beets thin; season with salt and pepper.

Step 7

Preparing the Oranges: Grate the zest (orange part of peel) of 1 orange into a small bowl, being careful not to include any white pith.

Step 8

From both ends of the 2 remaining oranges, cut slices deep enough to expose the flesh.

Step 9

Stand each orange on end and neatly slice off strips of skin and pith, from top to bottom, all around, to expose the naked flesh.

Step 10

Cut oranges into thin slices and set aside for the salad.

TO MAKE THE VINAIGRETTE


Step 11

Peel the shallot, cut into fine dice, and stir at once into the orange juice and zest.

Step 12

Add salt.

Step 13

Whisk the vinegar and then the oil into the bowl.

Step 14

Taste carefully and determine if more oil or vinegar is needed, or juice from the reserved orange half.

Step 15

The sauce should be on the acidic side, to balance the sweetness of the oranges and beets.

FOR SERVING


Step 16

Arrange the rocket on the platter.

Step 17

Spoon a few tablespoons of vinaigrette over the beets, toss to coat evenly, and then place artfully on the rocket.

Step 18

Lay orange slices around the platter and scatter walnuts over the top.

Step 19

Spoon on enough vinaigrette to coat the salad. Serve immediately.

Tips & Variations


  • Special Equipment Suggested:
  • An 8- by 10-inch baking dish
  • A small-holed grater
  • A juicer
  • A serving platter

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