Beet and Blood Orange Salad

The FULL MEAL: Starting with One Ingredient

I had never eaten, seen, or cooked with blood oranges before, so I thought…let’s make an entire meal where the blood orange takes center stage (see the logic there?, nope?, yeah, me either.)

This meal required a lot of fresh produce.


FULL MEAL RECIPE: Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese, Spice Crusted Chicken + Blood Orange Maple Glaze, Roasted Potatoes, and Orange Ricotta Cookies with Blood Orange Glaze for Dessert.

Salad. Why I thought I could take on a Martha Stewart recipe is beyond me, but I have a Vitamix and I know how to improvise, so I went for it. This was a first for me in cooking beets and using fennel. Couple of tips…get smaller beets than what are pictured. (Mine were too big and took forever to cook), when it tells you to strain through a fine sieve, do it..and when you do, tell me what you did. Aside from that, the salad was still good and had a lot of taste.

Chicken. This was delicious. I would definitely spring for the actual maple syrup instead of subbing in pancake syrup. Making pan sauces for chicken/meat/shrimp is becoming one of my new favorite things.

Potatoes. I used small, multicolored, fingerling potatoes. Mix with garlic, olive oil and fresh rosemary. Sprinkle with salt and pepper. Put on cookie sheet. Bake at 400 for 30 min.

Cookies. When I first tasted the icing, it was sugar overload and didn’t know if these cookies were going to work, but when it is all put together, the taste was delicious. The cookie itself is pretty plain without the icing but has a nice subtle orange taste. These were a hit!


We got to share this meal with Becca Bacon, a dear friend is who all about faithful presence within the context of neighborhood and speaking out on justice issues. Her latest project included helping people get signed up for healthcare using CoveredCalifornia. She is a gift to the city of Long Beach.