2005: Minus the chipotle, this would be one great salad. I'll make it again but without the heat and the chickpeas added in a vain attempt to moderate the fire. Whew! That stuff is HOT!
2007: Nothing like swinging from HOT! to bland. A bit of the chipotle would be great, just to contrast with the earthy sweetness of the beets and the acidic sweet of the orange sections.
~ more beet recipes ~
BEET & ORANGE SALAD
Hands-on time: 15 minutes
Time to table: 15 minutes
1 pound cooked beets (baked or roasted), chopped or sliced
1 tablespoon olive oil
Zest from an orange (2007: I added lime zest too)
Sections from an orange (2005: two would be still better, 2007: the beets stain the orange sections so for color contrast, you might want to arrange sections on top of the chopped beets)
1 tablespoon lime juice (2005: I used lemon but think lime would be better, 2007: lime is good!)
1 chipotle pepper plus its juices (2005: this was way too much for our taste, 2007: I skipped this entirely and missed a small touch of heat)
Salt and pepper to taste
Combine all the ingredients in a medium bowl. Enjoy!
Per Serving: 88 Cal (34% from Fat, 6% from Protein, 59% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 14 g Carb; 3 g Fiber; 36 mg Calcium; 2 mg Iron; 220 mg Sodium; 0 mg Cholesterol, Weight Watchers 1.5 points
CREDIT WHERE CREDIT'S DUE
Very adapted from a Dona Abramson salsa recipe 11/2/05 New York Times