Beet Salad

Beet salad. Photo: Aki Kamozawa

6 serving(s)


2 oranges

6 large beets

1 bunch tarragon

1 cup water

1 teaspoon sugar

1/4 teaspoon fine sea salt

1 tablespoon sherry vinegar

1 teaspoon gochujang (Korean chili paste)

3.5 ounces (scant 1/2 cup, or 100 grams) whole-milk yogurt

Fine sea salt for seasoning

1/4 fresh lemon

Maldon salt




1. Cut one orange in half. Put it, the beets, 1/2 bunch of tarragon, and the water in a pressure cooker. Cook for 45 minutes at high pressure. Let the pressure dissipate naturally and remove the beets, discarding everything else. Use paper towels to rub the skins off the beets. Set the beets aside to cool at room temperature.

2. Cut the second orange in half. Sprinkle 1/2 teaspoon of sugar on each of the cut sides. Set a medium sauté pan over medium high heat. Once the pan is hot put the two halves of the orange, cut side down, in the pan and sear them until the sugar caramelizes and turns amber brown. Remove the oranges from the pan and let them cool for a few minutes until you can handle them easily. Juice the orange into a small bowl and add ¼ teaspoon salt and the sherry vinegar. Stir to dissolve the salt. Reserve the orange vinaigrette at room temperature.

3. Put the gochujang, yogurt, a few grains (0.5 grams) of fine sea salt and a squeeze of fresh lemon juice into a small bowl and stir to combine. Put the beets in a medium bowl and pour the orange vinaigrette over them. Put a spoonful of the gochujang yogurt in the middle of each plate. Put a beet on top of the yogurt on each plate. Place a few tarragon leaves on each beet. Drizzle a spoonful of vinaigrette over each beet and sprinkle a few flakes of Maldon salt on top.



Per serving: 106 calories, 4 grams protein, 21 grams carbohydrates, 16 grams sugar, 1 gram fat, 1 milligram cholesterol, 178 milligrams sodium, 4 grams dietary fiber.