Five Minute Photo Shoot: Beets, Oranges, and Black Olives


Dinner, from the book I cannot stop using: Plenty, by Yotam Ottolenghi.  I must be sounding like a broken record, but that cookbook has majorly influenced the way I cook, both at home and for clients.

This is his Beet, Orange, and Black Olive Salad (and I didn’t send you, but you can find the recipe here).  The flavors in this one are not shy, but much more toned-down than you’d think by looking at the ingredient list.  Overall, it’s extremely well balanced, a little unusual, and absolutely fabulous.

I modified the recipe by roasting (not boiling) the 4 smallish beets for 45 minutes at 425° F, and serving it over a mixture of quinoa and red rice (1/2 cup and 1/3 cup respectively, by dry measure, cooked separately but concurrently).

The (ahem) red salad green was something I picked up at the farmers’ market, and which nomenclature I promptly forgot.  It looked like a cross between frisée and some spindly arugula, and had a lovely bitterness.

For the olives, I used the wrinkly oil-cured type because that’s what I had.  Those are super-pungent and normally bully past every other flavor, but here, they were actually subdued.  I might chop them a little smaller next time (I basically just halved them here), but not by much.  The saltiness jumping out every so often, not in every bite, was excellent.

Oh yes, and it’s scallions instead of red onion.  I forgot the red onion at the store.

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