- 4 medium raw red beets, stems and root ends removed, washed
- 1 cup frozen shelled edamame
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons apple cider vinegar
- 4 tablespoons olive oil, plus more for drizzling
- ½ teaspoon granulated sugar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 small red onion, thinly sliced
- 3 medium blood oranges
- 2 medium avocados, peeled and thinly sliced
- 1 cup fresh cilantro leaves, roughly torn
- 1 cup fresh mint leaves, roughly torn
- Peel the beets and slice them very thinly, around 1/8-inch thick (see Notes). If the beets are large, cut them in half before slicing them. Bring a pot of water to a boil. Add the edamame and cook very briefly just until they are barely heated through. Remove the edamame from the water with a slotted spoon and put in a small bowl. Set aside. Return water to a boil then carefully add the sliced beets and cook until the beets are semi-cooked but still crunchy, about 3 minutes. Drain the beets and put them in a large bowl. Set aside and let cool slightly.
- In a small bowl, whisk together red wine vinegar, apple cider vinegar, olive oil, sugar, salt and pepper. Pour vinaigrette over the beets and add the red onions. Gently toss everything together using your hands. Let sit for 10-15 minutes.
- While the beets and onions sit, prep the oranges. Using a sharp knife, cut a thick slice off the tops and bottoms of the blood oranges to expose the flesh. Working with 1 orange at a time, place it upright on a cutting board and cut off the peel and white pith in wide strips. Cut the oranges crosswise into 1/4 inch thick slices.
- When ready to serve, spread the beet mixture on a large platter. Layer the avocados on top of the sliced beets. Sprinkle on the cilantro and mint leaves and the edamame. Then top with the orange slices. Drizzle with a little olive oil and serve.
For slicing the beets, use a mandolin if you have one. It’s the fastest and easiest way to get thin, consistent slices.
Recipe adapted from Yotam Ottolenghi.