Growing up I remember my mom often making my dad a beet salad. The salad consists of canned beets, beans, red onion, with a red wine vinaigrette. At least that is what it looks like in my memory. The beets have a very earthy flavor, you can almost taste the dirt. Some people love, and others are not so crazy about them. I fall somewhere in the middle. I found that shaving the beets on a mandoline slicer really made a difference for me. Marinating them in the dressing prior also helped with balancing the flavor.
This blood orange and beet salad is colorful and light. The prep work is so easy, as is the vinaigrette. This salad turned even non beet lovers into fans. It is one of those dishes that is perfect for poolside or 4th of July. It looks pretty on any table and packs a lot of unassuming flavor. The red wine vinegar cuts through the earthy flavor of the beets, complimented by the sweet oranges. This was also my first time using a mandoline slicer. Can you believe that? Now that I have the hang of it, I am addicted. I will say be super careful when handling it!
Remove the stems and the very bottom of the beets. Using a vegetable peeler, peel away the rougher outer skin as best you can. Using a mandoline, slice the beets into very thin rounds as if you are making chips.
In medium to large size bowl whisk together the ingredients for the dressing. Add the sliced beets to the bowl and mix gently, set aside. If you have time let the beets sit and marinate in the dressing for an extended amount of time, about 30 minutes or so.
Peel the oranges and slice them into rounds as well. Arrange the beets and oranges onto a flat platter. Alternating slices of beets than oranges.
Drizzle the platter with dressing and sprinkle to goat cheese over the top. You may choose to garnish with an extra splatter of honey across the platter and some fresh oregano.