Thinly Sliced Beets with Blood Oranges and Watercress

beet and blood orange salad
Photo: Reed Davis

Mildly sweet and tangy,blood oranges rest on a vibrantbed of paper-thinbeets.


  • 5 medium beets (about ¾ pound), stems trimmed, scrubbed

  • 2 tablespoons extra-virgin olive oil

  • 2 pinches coarse salt

  • ¼ cup water

  • 4 blood oranges

  • 1 small shallot, minced (about 1 tablespoon)

  • 1 teaspoon red-wine vinegar

  • Freshly ground pepper

  • 2 ounces fresh watercress


  1. Preheat oven to 375 degrees. Place beets in a baking pan; drizzle with 1/2 tablespoon oil, and sprinkle with a pinch of salt. Toss to combine. Pour the water into pan, and cover tightly with foil. Cook until beets are easily pierced with the tip of a paring knife, about 45 minutes.

  2. Remove baking pan from oven; take off foil, and let cool completely. Peel beets, and slice into thin rounds using a mandoline or sharp knife. Divide beets among four salad plates, arranging the slices in a circular pattern.

  3. Peel blood oranges: Using a sharp paring knife, slice off both ends. Carefully slice downward, following the curve of the fruit to remove rind and pith. Working over a bowl to catch the juices, cut between membranes to remove whole segments, reserving juices.

  4. Make the dressing: Measure out 2 tablespoons blood-orange juice, and pour into a small bowl. Add shallot, vinegar, pepper, and remaining pinch of salt. Whisk in remaining 1 1/2 tablespoons oil.

  5. Divide watercress and blood-orange segments among plates of beets, mounding them in the center. Drizzle all with dressing, and serve immediately.

Related Articles