Once upon a time fruits and vegetables such as strawberries or asparagus were nowhere to be seen except after March sometime. Peaches and melons only in the summer. Apples and sweet potatoes in the autumn. But in recent years we've become accustomed to buying almost every item of produce whenever we want it.
With some exceptions.
Blood oranges for example. They're available at the moment, but only until March or May, depending on the variety.
Blood oranges taste more or less like regular oranges, except they aren't as sweet and they're less acidic. They cost more than regular oranges, so you might wonder whether and why they are worth buying.
I guess it's because the flesh is so beautiful. The ruby-ish color looks so fabulous when you mix it with other vibrantly colored ingredients like bright green lettuce leaves or white coconut. Or roasted beets. Like in this dish, which pairs especially well with grilled or roasted salmon or Arctic char:
Roasted Beets with Blood Orange
- 2 medium beets
- 1 blood orange
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh mint
- 1 teaspoon grated orange peel
- salt to taste
Preheat the oven to 450 degrees. Scrub the beets, trim the tip and stem ends, wrap the beets in aluminum foil and roast for 45 minutes or until tender. Let cool, peel and dice. Set the beets aside. Slice the blood orange and trim the peel from the slices. Cut the slices into smaller pieces. Heat the butter and vegetable oil in a saute pan over medium heat. When the butter has melted and looks foamy, add the beets, blood orange, mint, orange peel and salt to taste. Cook, stirring often, for 2-3 minutes or until ingredients are nicely distributed and hot.
Makes 4 servings