Beet It! Just Beet It!

Well darlings, Thanksgiving is over so that means it's salad time until we all drop the 3lbs we gained over the weekend.  I'm saying "we" because you guys gained that much, too, right?  RIGHT?!

OK, let's do this:

Beet Salad with Orange and Fennel
makes 6 servings
prep time 2 min, total time 30 min-ish

1 bunch beets, any color, leaves & stems removed
1 t orange zest
1 navel orange
1/4 c balsamic vinegar
2 T olive oil
salt & pepper, to taste
6 handfuls lettuce
1/2 small fennel bulb, sliced thinly on your awesome new slicer
handful of goat cheese, optional

Bring a pot of water to a boil and boil the beets until fork tender (cooking time will vary based on how big the beets are).  Once they're done, run them under some cold water and slip the skins right off.  It's fun!  And slimy!  Cut into bite-sized chunks and set aside to cool.

Meanwhile, zest the orange and set the zest aside.

Next you're going to supreme the orange.

You: "What!  I don't know what the hell that means!"
Me: "Chill out, freak."

All supreming means is that you're going to get all the pith (white part) and peel off the citrus sections.


Here's how:
Cut the top and bottom off with a sharp knife.  Put a flat side down on the cutting board and use the knife to cut the peel and pith off, top to bottom.  You'll lose a little pulp, but if you work in small sections you can minimize it.

Next you're going to hold the peeled orange in one hand over a bowl and carefully cut between the membranes to remove just the yummy pulp section with no membrane or white stuff.

Congratulations!  You're a Supreme Stud(-ette)!

Pour the juice that was collected in the bowl into a small pot or pan and add the vinegar and zest.  Bring to a simmer and reduce to about 1/3 the original amount. Remove from the heat and set aside.

You just made balsamic/orange reduction!!


Now toss the beets,  orange sections, fennel slices and lettuce in the olive oil, salt & pepper.  Arrange in a little pile on a plate and drizzle with the balsamic/orange reduction.  Sprinkle with goat cheese if using (I wasn't, but only because I didn't have any).

Bonus points:  chop a little of the fennel greens and sprinkle on.

Today's lessons that apply to other recipes:
Making a reduction
Supreming citrus

You have learned so much today!  Go have a glass or six of wine - you've earned it.