No. 236: Walkaway Beets with Blood Oranges, Peanut Noodles, Thai Chicken, Beef Ragù

Plus: rice pudding and lemon bars for dessert, and a kitchen garden preview.

Walkaway Beets with Citrus Dressing and Blood Oranges

🍊 Bright Citrus and Colorful Beets to the Rescue

With this relentlessly stormy weather – wind, rain, snow! – it’s no wonder I came to a halt in front of a bin of blood oranges at Morning Glory Farm the other day. The display included a fruit that had been cut in half to show a cross section. Hopefully no one thought I was crazy as I just stood there staring at the dazzling color and imagining that sweet, bracing flavor. What would we do without citrus in January?

To peel a citrus fruit neatly, slice a piece off the top and bottom, stand upright, and use a sharp knife to carve away the peel. Trim the white pith as needed. Slice into medallions or slice between the membranes for wedge-shaped ‘supremes.’

I knew what I’d make with the blood oranges I brought home. I’ve had some local beets stashed in my fridge for a while, and I always keep a dish of shallots on my counter. I knew I could make my “walkaway” beets and turn them into a beautiful and bright side dish with a citrus dressing.