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Cara Cara Oranges With Salsa of Roasted Beets, Hot Peppers, and Bitetto Olives
Provided by: Chef Andrew Feinberg
Ingredients2 small beets (or 1 medium)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons hot pickled peppers (we like the ones at Blue Ribbon Bakery Market), chopped
2 tablespoons nonpareil capers in brine
1/4 cup bitetto olives (or any hard, green olives), pitted and sliced
2 tablespoons red onion, minced
1/4 cup flat-leaf parsley, roughly chopped
2 teaspoons red-wine vinegar
2 cara cara oranges, peeled with pith removed
Salt and freshly ground black pepper
InstructionsFor the Beets
Preheat oven to 350˚. Place the beets in a small baking pan. Season with salt and pepper and drizzle with olive oil. Add a little bit of water to the bottom of the pan to keep beets moist. Cover pan with foil and roast for approximately 11/2 hours depending on the size of the beets. Remove pan from oven and let the beets cool. Peel and slice thinly and then cut slices into quarters.
For the Salsa
In a small bowl, combine the roasted beets, pickled peppers, capers, olives, onion, and parsley with the vinegar and 3 tablespoons of the olive oil. Season with salt and pepper.
For the Oranges
(1) Slice each orange into 4 or 5 rounds and arrange in a single layer on chilled plates. (2) Season with salt and pepper and drizzle with olive oil. (3) Spoon the salsa over the oranges and serve. Serves 2.