Rating: 3.43 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia beets.

Martha Stewart Living, August 2006

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.

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  • Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.

  • Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.

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Reviews (1)

7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
10/31/2011
I was excited to try this recipe, and it looked beautiful, but very disappointing in the end. I don't know if it was the raw beets or the coriander, but my throat (and my mother-in-laws) burned until the next morning. Ouch!