Beth's Badass 3 Beet Salad

 Photo  from  Rachel and Logan Cooper of Boots in the Oven.

Chioggia beets are just TOO pretty to cook, as the color fades. Here's my adaptation for Glade Road Growing's July 2 farm share.

(Serves six)

Remove zest from one naval orange and reserve. Supreme orange (see this video from Up Down Food Group for how: http://youtu.be/AjOEGQ18F-A) and reserve juice. (If this seems just too complicated...it's not...you can substitute a can of mandarin oranges, but what fun is that?)

Thinly slice 1 each gold, red, and Chioggia beets (if you have a mandolin, set to 1/16th to 1/8th inch thick)

To prepare 1 c. peas in edible pods, slice in half on the diagonal and pull strings. Steam lightly and remove to plate to cool.

To make dressing, whisk together until salt dissolves:
reserved orange juice
1 T. Lemon juice
pinch of salt and freshly ground pepper

Continue whisking and drizzle in 2 T extra virgin olive oil

Toss raw beets in dressing. Arrange on platter and top with peas, orange supremes, zest and 2 ounces goat cheese crumbled. Top with extra dressing and fresh ground black pepper as desired.

If you have more zest than you want, you can lay it out to dry and store it in a small jar.