Roasted Beet and Blood Orange Salad with Caraway Seeds

Photography by Angie Norwood Browne

This is a favorite recipe I found from is a Sambazon cleanse I did.

4 small red beets

4 small gold beets

3/4 c. oil olive

1 blood orange

2 c. beet greens chopped

1/3 c. raspberry vingar

3 t. caraway seeds

1/4 c. Hemp Hearts

Sea salt

Preheat the oven to 400 degrees. Place beets in roasting pan and drizzle with olive oil. Roast for 45 minutes.

Cool to room temperature. Peel and cut into slices, then into triangles. Place beets in a salad bowl. Add oranges,

and greens. In another bowl, combine oil with the vingar, seeds, and salt. Pour over salad and toss. Garnish with Hemp Hearts.

Recipe inspired by Ashley Koff, RD.

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

3 comments

  1. That looks really delicious. I also like the way you’ve done your ingredient shots. Wood!

  2. Dorothee Brand

    Beautiful photos and recipes!!

  3. Simply stunning ingredients… I’m enjoying beet at the moment too :D

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