Spring cleaning time! At least as far as my pantry is concerned the mission has started. It is time to finally use all those forgotten and hidden ingredients. After all I need some space for the possible new discoveries.
Slowly, we can say good bye to all those gorgeous winter vegetables, but there is still a little time left to enjoy them. It is time for me to use those small mountains of beets and blood oranges. So yesterday, I took some beets and baked in the oven in foil together with a bay leaf, cumin and some salt. The rest of the beets are going to be part of today's lunch. The lukewarm beets made a beautiful salad with feta, blood oranges and some pistachio.
As far as the vinaigrette is concerened, I took half a blood orange and mixed its juice with some sherry vinegar and olive oil. So simple, yet a perfect harmony in the salat bowl!