Recipes Using Oranges That Aren’t Dessert

• 4 oranges in mixed varieties (Cara Cara, navel, and blood orange)
• 1 ½ pound beets in mixed varieties (red, golden, and chioggia)
• ¼ cup microgreens, or watercress sprigs or arugula (really any leafy green will do the trick!)
• 1 tablespoon olive oil
• 2 tablespoon finely chopped shallot
• 2 tablespoon white wine vinegar
• 1 tablespoon dijon mustard
• ¼ teaspoon ground allspice
• ½ cup EVOO

1. Preheat the oven to 400°. 

2. Finely grate 1 teaspoon of zest from 1 orange. 

3. Using a vegetable peeler, remove the remaining zest in long strips. Cut the orange in half horizontally and squeeze enough juice until you have 2 tablespoons (½ of an orange should be plenty)! 

4. Using a sharp knife, cut the peel and pith from the remaining 3 1/2 oranges. Cut orange into ¼” thick rounds and place in a bowl. Cover and refrigerate.

5. Separate the beets by variety and place each variety on its own sheet of foil. Drizzle the beets with olive oil, season with salt and pepper and top with the strips of orange zest. Wrap up each bundle to seal it. 

6. Roast the beets until tender, about 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

7. Add your dressing ingredients to a jar with a lid: shake the 2 tablespoons of orange juice, 1 teaspoon of orange zest, the shallot, vinegar, mustard and allspice. Add the EVOO and shake to blend. Season the dressing with salt and pepper.

8. Cut the beets into ¼” thick rounds. Arrange the beets and orange slices on a platter; season. Top your greens and dressing.