Comments on: Roasted Beet & Cara Cara Salad with Orange Blossom Vinaigrette

By: Margarito

Margarito — Mon, 07 Jul 2014 02:26:20 +0000

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By: Ms. Glaze

Ms. Glaze — Wed, 16 Apr 2014 17:28:55 +0000

Hiya Joe! Try Whole foods or any specialty store or Middle Eastern store. I found mine at Whole Paycheck, so I’m sure you can too if there’s one in your area…

By: Joe

Joe — Wed, 16 Apr 2014 17:27:48 +0000

Where does one buy the orange blossom water Ms. Glaze?!

By: Ms. Glaze

Ms. Glaze — Wed, 16 Apr 2014 17:18:03 +0000

Caraway! God I love that stuff- especially in cream sauces. And it does go great with beets & orange. Thanks for the suggestion, that’s a good one. Some people have a strong reaction to it, and I’m not sure why. I always go for rye bread if it’s available…

By: rxh

rxh — Wed, 16 Apr 2014 17:16:21 +0000

I love beets, orange, and fennel together. We use orange blossom water and rose water in Persian cooking quite a bit. I think the only thing I’d add to this salad is maybe a little toasted cumin seed or even caraway…. looks good!!!

By: Ms. Glaze

Ms. Glaze — Wed, 16 Apr 2014 17:07:42 +0000

Het! Cara cara’s might be done for the season but ask at Whole Foods. They had them in the San Francisco markets for a long time.

And yes, I feel the same way about beets, but they really are easy and there’s zero prep work other than washing them off, trimming the tops, and throwing them into a tightly covered roasting pan with a little water. But I completely sympathize… 🙂

By: Het

Het — Wed, 16 Apr 2014 17:05:10 +0000

Beautiful! Finally an easy recipe! I’m not familiar with the cara cara’s but I might just be missing them at Whole Foods if you say they look like navel oranges. I use the moro’s in salads all the time – they are so pretty – and I love the juice for bellinis.

Why do beets always seem like a lot of work? I know they’re as easy as popping in the oven and roasting but…

By: Ms. Glaze

Ms. Glaze — Fri, 04 Apr 2014 22:52:47 +0000

Wattacetti! Yes, that is a good point and there is debate over whether or not the Cara Cara should be called a blood orange because it doesn’t have the anthocyanins (the antioxidant purple pigment) that the others do and it’s not a cross with a sweet orange to my knowledge.

However, Cara Caras are still being considered blood oranges by most just because they have colored flesh. They are in essence a navel orange as they are a cross between two different types.

You are much more scientific than me, so please feel free to jump in here! I’m happy that you guys are finally getting some Spring fruits and veg!!!!

By: wattacetti

wattacetti — Fri, 04 Apr 2014 18:46:28 +0000

Wait – I thought that the primary blood orange cultivars were the Moro, the Tarocco and the Sanguinello.

Anyway, it’s beautiful visually and while it has that understated simplicity, not just a little knife skill talent is needed there.

What’s getting me going is that it’s finally a springtime recipe I can make, because all of the listed ingredients are imports that I can access *right now*. Even the beets.