by Cathy Thomas

3 blood oranges (see cook’s notes)
1/2 cup sherry vinegar
1/2 tsp salt
1/2 cup extra-virgin olive oil
1/4 small red onion, cut into thin slivers
1 tablespoon minced fresh basil
3-4 medium beets, about 9 ounces, cooked, peeled, sliced and cooled
Optional garnish: handful of microgreens
1 pomegranate seeded, about 1 cup
Optional garnish: crumbled goat cheese, see cook’s notes

Cook’s notes: If blood oranges aren’t available, substitute navel oranges, Cara Cara oranges or tangerine sections. If desired, garnish salad with crumbled goat cheese or toasted French baguette slices slathered with Brie.

Remove zest (colored part of peel) from 1 orange and mince; set aside.

Use a sharp knife to remove skin from all the blood oranges; to peel, slice off top and bottom of each orange to expose flesh, then place cut side down on work surface and cut off peel and pith in strips, cutting from top of bottom following the contour of the fruit. Cut oranges into slices about 3/8-inches thick.

Prepare vinaigrette: In glass measuring cup or bowl, combine zest, vinegar and salt; stir to dissolve salt. Whisk in olive oil. Add onion and basil. Stir and taste; adjust seasoning as needed.

Arrange beet slices in single layer on salad plates. Top with orange slices, arranging them in single layer so part of the beets slices show. Stir vinaigrette and spoon over beets and oranges. Top with pomegranate seeds. If desired, garnish with microgreens and, if desired, optional cheese.
Source: Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas (Wiley, $29.95)