California cold snap or not, you need to eat your winter citrus or (as Mom used to say) you’ll get scurvy! According to Mitch Spitz of Brooklyn’s gourmet produce store the Orchard, cara cara oranges in particular “were not affected that badly” by the big West Coast freeze. And although prices have increased, the supply around town is good. In the recipe below, Franny’s Andrew Feinberg combines the sweet, reddish-fleshed fruit with roasted beets, which Mom also highly recommends. --Robin Raisfeld & Rob Patronite
2 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
For 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.