Beet and orange salad

Neither my son nor I are crazy about beets, but this recipe has somewhat changed our mind. The mild acidity of the orange balances the earthy sweetness of the beets, and the onion and parsley add nice grace notes. This offbeat recipe is from Franco Dunn, retired from restaurants in Sonoma, California, and now making sausages for sale in the many area farmers’ markets. It’s included in a small new cookbook, just out, that collects recipes from six chefs in Sonoma, one of California’s premium wine regions. The grassy-sweet-tart combination is perfect with a light red wine, such as Beaujolais.

2 lbs beets

2 oranges
½ thinly sliced red onion
2 Tbsp olive oil
2 Tbsp chopped parsley
Juice of 1 lemon

Roast beets till tender (about 45 minutes) Let them cool slightly, then slip skins off with your fingers. Cut beets into small wedges and cool completely. Peel the oranges with a knife. (Tip: Cut right down the sides of the oranges, exposing the flesh, then cut the wedges away from the membranes with a sharp paring knife and drop into a mixing bowl. Do this over the bowl, to catch more of the orange juice.) Toss all the ingredients together. Serve at room temperature or slightly chilled.

The book, called “Gatherings,” is available online from www.jacksonni.com.