The world looks red





Ended up under the weather these past few days, which was amongst other things a good excuse to catch up on the all Fall 2012 shows. So far one of my favorites is the 3.1 Phillip Lim Collection, especially the simple look with the dark burgundy pants. Recently, I got a similar pair of Acne pants the same color. The same color as wine, beets or a ripe pomegranate.

The latter are my favorite things to mix together, especially with blood oranges and a bit of greens. It's a bright little monochromatic salad that is perfect especially in the Winter while pomegrantates are still in season. Saveur has a good technique of picking a pomegranate here. While the beets are roasting, read a book. It's super easy to make and is a nice punch of vitamins. Andrew and I made it to help me get back on the mend, starting to feel a lot better...



5 medium Red Beets (can also be a mix with Chioggia or Golden Beets)

2 Blood Oranges, peeled and sectioned

1/2 amount of seeds in 1 Pomegranate

1/4 cup good olive oil

1/8 cup red wine vinegar

A little salt 

Small amount of mint, torn

OPTIONAL: Greens like Baby Arugula or Mache, Toasted Hazelnuts



Trim the tops and roots from the beets and wash well. Place each beet on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with each beet. Place foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then peel. Set in the fridge to chill.

While the beets are chilling, peel the blood oranges. Slice into rounds 1/4-inch thick and reserve. Pick apart one Pomegranate and reserve 1/2 amount of seeds. 

Remove beets from fridge and cut into bit size chunks. In a large bowl combine the Beets, Blood Oranges and Pomegranates. Do not mix yet. In a separate bowl, whisk together Olive Oil, Vinegar and Salt into an emulsion. Lightly drizzle over the mixture of Beets, Blood Oranges and Pomegranates; just enough to barely coat them. Add the torn mint and gently mix.

Garnish with greens or place greens on a plate and serve the salad on top. 

Serves 4 

Books, StyleBernadette Marie