Glory Glory Hallelujah (no Greens) Recipe

Prepare beets

Trim beets, leaving about 1/2 inch of stem. Place in a medium saucepan and add enough water to cover. Bring to a boil, then reduce to a simmer and cook until fork-tender, 25–35 minutes depending on size. Drain, let cool slightly, slip off skins with your fingers or a paring knife, then cut into 1/4- to 1/2-inch slices or small wedges so total yields about 3 cups.

Assemble vegetables

In a large bowl, combine the sliced cooked beets, julienned carrots (about 2 cups), and thinly sliced red onion (about 1 cup).

Make quick pickle

In a small saucepan, combine 3 tbs apple cider vinegar, 3 tbs water, 1 tbs granulated sugar, 1 tsp kosher salt, 1 tsp whole peppercorns and 1 bay leaf. Warm gently over medium heat, stirring until sugar and salt dissolve and liquid is steaming but not boiling, about 2–3 minutes. Remove from heat and let cool 2 minutes, then pour hot pickling liquid over the beet/carrot/onion mixture. Toss to coat, cover and let sit at room temperature for at least 20 minutes, or refrigerate up to 4 hours for more pickling flavor. Before serving, discard the bay leaf and most peppercorns (or leave a few for appearance).

In a small saucepan or microwave-safe bowl, combine 1 cup fresh orange juice, 2 tbs fresh lemon juice, 2 tbs pure maple syrup and 1 tsp Dijon mustard. Warm gently until just steaming (do not boil), about 1–2 minutes on the stovetop or 30–45 seconds in the microwave. Whisk vigorously as you add 3 tbs extra-virgin olive oil to emulsify. If the dressing is too thick or bright, whisk in up to 1 tbs hot water to loosen. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add more maple for sweetness or lemon for brightness).

Keep the dressing warm until ready to dress the salad — warm dressing heightens the citrus aroma and slightly mellows the beets.

Toast walnuts

Place 3 tbs chopped walnuts in a small dry skillet over medium heat. Toast, stirring or shaking the pan, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool so they don’t keep cooking in the hot pan.

Segment orange

If doing segments (supremes), trim the top and bottom from one orange, cut away the peel and pith, then cut between membranes to release the segments. Alternatively, peel and cut into small 1/2-inch cubes to yield about 1 cup.

Assemble final salad

Drain excess pickling liquid from the beet/carrot mixture if there is a lot of liquid (reserve a splash). Place the pickled vegetables in a shallow serving bowl. Drizzle the warm citrus-maple dressing evenly over the vegetables and toss gently to combine. Scatter toasted walnuts and orange segments/cubes over the top, then sprinkle 1 cup crumbled feta or goat cheese if using. Finish with 2 tbs chopped fresh dill, 1/2 tsp flaky salt, and freshly ground black pepper to taste.

Serve

Serve immediately while the dressing is still warm, or let the salad rest 10–15 minutes so flavors meld. Leftovers keep refrigerated in an airtight container up to 3 days; add more fresh orange segments before serving if needed.