I’m dying for Pakistani food…can you be ready in 45 minutes?, Mike asked me one night. Well, that was a silly question since I am always in the mood for Pakistani food and can be ready at a moment’s notice. I had already made these pretty salads, but it worked out well since I had one for dessert later that night and the other went into the fridge for breakfast the next day.
I know, salad for dessert sounds odd, but beets are so sweet and paired with the sweetness of oranges it really was pretty treat-like. Mike didn’t indulge me in my salad-for-dessert idea, not because he thought it was weird (which ok, it is a little), but because he claims not to like beets. In reality though, I’m pretty sure he’s never tried them, which is a shame really, because if I were trying to convince a beet-hater to give beets a try, this salad would be the way to go. He wasn’t having it…but there’s always next time.
A Note on the Dressing: I dressed this salad very simply with Prima Oliva’s Persian Lime EVOO and a sprinkle of salt and pepper so the flavors of the other components could really shine through. If you can’t find this oil (which was a gift from two very sweet colleagues of Mike’s – thank you, ladies!), you can use any lemon or lime-infused olive oil you can find.
2 medium beets (red or yellow, or a mix of both), cooked and thinly sliced*
1 naval orange, peeled and thinly sliced
1/2 small red onion, thinly sliced
1 tablespoon pine nuts, toasted in a dry skillet
1 tablespoon crumbled feta cheese
1 teaspoon fresh dill
1 1/2 teaspoons lime or lemon-infused olive oil
Sea salt and pepper
Arrange the beet and orange slices on 2 plates; top with the onion, pine nuts, feta, and dill. Drizzle on the oil and sprinkle with salt and pepper as desired. Serve.