California Farm Glazed Summer Beetroot and Mandarin Dinner Salad

Name: California Farm Glazed Summer Beetroot and Mandarin Dinner Salad
Total time: 3600 s
Yield: 2 people, 2 big dinner salads
Cuisine: American
Ingredients: 2 small peeled red summer beets, diced and glazed; 5 peeled mandarin oranges, parted and halved, save peels for glaze; 2 stalks beet top greens, chopped like parsley; 1 stalk Romaine lettuce; 1/2 ” slice of mild red onion, diced; 1 Tbs flat Italian parsley, chopped; 2 Tbs unsalted butter; 2 Tbs Brown sugar; 2 Tbs Balsamic vinegar; 1 Tbs Sunflower seeds; 1 Tsp sesame seeds; Water; Pinch Salt

Hobby Horseman @HobbyHorseman

California, United States

April-May is the best time to plant summer beets here, tender and ripe in July, they get woody after that. We plant Detroit Red, a traditional deep red round beet, and eat the tender tops in salads. Summer beets cook quicker and are milder than winterbeets, they glaze well and pair well with mandarins in summer dinner salads. The beet juice makes a special salad dressing.
#GoldenApron23

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 hour

2 people, 2 big dinner salads

2small peeled red summer beets, diced and glazed
5peeled mandarin oranges, parted and halved, save peels for glaze
2 stalksbeet top greens, chopped like parsley
1 stalkRomaine lettuce
1/2” slice of mild red onion, diced
1 Tbsflat Italian parsley, chopped
2 Tbsunsalted butter
2 TbsBrown sugar
2 TbsBalsamic vinegar
1 TbsSunflower seeds
1 Tspsesame seeds
Water
PinchSalt
Equipment: cast iron cooking pan with lid, cast iron skillet to glaze beets
Cost: beets, free from garden or $1 at the farmers market, mandarins, other, 50 cents, 75 cents per dinner salad

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Steps

1 hour

1

Trim tops and root from unpeeled whole beets, boil beets in salted water till soft, about 45 minutes, cool in cold water. Peel will rub right off, slice and dice beets the size of half a mandarin section.
2

Heat cast iron skillet, heat mandarin peels in Tbs of water to extract the oil, then remove peels. Add brown sugar in balsamic vinegar till syrupy, add beets and glaze, 10 minutes, they will release beet juice. Use beet juice for salad dressing, it tastes amazing.
3

Wash and chop romaine lettuce to bite size pieces, mix with chopped green beet tops and chopped parsley. Dice slice of mild red onion. Mix romaine, greens, mandarin halves, red onion. Pour glazed beets and their juice over the salad, mix, sprinkle sesame seeds and sunflower seeds on top, jenjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 26, 2023 04:43

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.