This recipe comes from Butcher & Bee, where beets regularly appear on sandwiches and in salads.

Yield: 4 salads


12 baby beets, any variety

2 cups orange juice

2 bay leaves

4 garlic cloves, whole

1 tablespoon salt

1 cup canola oil

3 ounces peeled ginger, thinly sliced

1 tablespoon salt

12 ounces watercress, arugula or any spicy green

3 tablespoons champagne vinegar

3 tangerines, peeled, and cut into segments

Fresh horseradish root, peeled (for grating)


Preheat oven to 375 degrees. Rinse the beets under cold running water to remove any dirt, pat dry. Place cleaned beets in a 13x9-inch casserole dish, and add orange juice, bay leaves, garlic and salt. Stir to disperse evenly. Cover dish with foil, and bake until beets are tender when pierced with a knife, about 60-70 minutes.

Once beets are cooked, remove foil, and allow to cool in the liquid until they are cool enough to pick up with your bare hands. Peel the skin, and remove any fibrous parts with a paring knife. Cut beets into quarters, and reserve. Place oil, ginger and salt in a small sauce pot, and heat over medium low for 15 minutes, until oil is very fragrant. Place mixture in a blender and puree until smooth. Reserve until ready to use. Toss greens and beets in vinegar and the ginger oil. Season to taste with salt and pepper. Arrange on chilled plates with tangerine segments. Drizzle with more ginger oil, and grate fresh horseradish on top of everything with a microplane. Serve immediately.