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spiced curiosity | blood orange beet salad – mad mondays nyc
Citrus Beet Salad – Spiced Curiosity #vegan

Sunday, March 16, 2014

blood orange beet salad – mad mondays nyc

March Madness indeedy! There have been awesome food events every night of the week, not to mention a new client’s photoshoot (yaya!). Who could sit still? My favorite event so far is MAD Mondays NYC, an intimate panel of renowned chefs like Gabrielle Hamilton, Mario Batali, Bill Buford, Peter Meehan, Riad Nasr, and Lee Hanson.

MAD Mondays NYC – Mario Batali

It was conversational and really fun. I had no idea that Batali had a penchant for hilarious jokes and ribbing, that Hamilton preferred instinct over kitchen tools, or that Nasr was so humble about Balthazar. Aside from the insights into their personalities, it was fascinating to hear about the inside of restaurants and the issues presented to chefs. I could’ve listened for hours, but the short and sweet sample was still amazing (especially on a Monday night). If you’re curious about the event, check out the first link (for the full audio) or read Eater’s great recap here.

MAD Mondays NYC – Meehan & Nasr

Needless to say, it’s all inspiring and exciting for a simple home cook. Who could say that making anything in the kitchen is boring after hearing these aces speak? So I decided to spice up a traditional beet salad with some seasonal citrus.

Citrus Beet Salad – Spiced Curiosity #vegan

Citrus Beet Salad – Spiced Curiosity #vegan

This dish is pretty simple, but it tastes amazing. The salad stays sweet but tangy, and light but earthy thanks to the dark balsamic, juicy citrus, and beet roots. I highly recommend it if you’d like a fresh take on “salad,” or if you’d just like to get more potassium, folate, and Vitamin C.



This refreshing recipe was inspired by CraftBar‘s salad and Nom Nom Paleo’s marinated beets. I added toasted pistachios and a hint of goat cheese for crunch and then tang. For a side dish, I recommend cooking up the beet greens. They’re great simply sautéed with minced garlic. I like the inherent saltiness in the stems (similarly to swiss chard, which makes sense because they’re both in the chenopod family).





Keep you posted on more exciting events and tasty recipes. Hopefully the next dish will be an ode to spring and its warmer weather. Cheers!

blood orange beet salad – get outta here, winter

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: Serves 2


  • 6 large beets
  • 2 blood oranges (or 1 large orange) – peeled, sectioned, and cut into bite-sized pieces
  • 1/4 cup balsamic vinegar
  • 1/2 cup shelled pistachios
  • 1/4 cup crumbled goat cheese
  • Dressing:
  • 1/2 cup orange juice
  • half small onion – minced (~1/6 cup)
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • salt to taste


  1. Preheat oven to 425°F. Trim off the tails and greens of the beets. Place in an oven-proof dish, and cover the bottom with 1/4-inch of water. Bake for about 40-50 minutes, or until tender (large beets may take a little longer). Once cooled, slip the beets out of their skins. Dice the meat into 1/2-inch wedges.
  2. Marinate the cooked beets in a non-reactive bowl with 1/4 cup balsamic vinegar for 30 minutes.
  3. Meanwhile, in a small skillet toast the nuts over medium-high heat for 1 minute. (Use your nose to tell when they're done.) Stir constantly, or they might burn. Let cool and coarsely chop.
  4. Whisk together the dressing. Toss it together with the beets, oranges, and nuts. Serve into two bowls, and sprinkle the goat cheese on top. Enjoy!

I shared this with y’all and Gluten-Free Friday.

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