Sunday, August 5, 2012

#SundaySupper #CookforJulia- Beet, Blood Orange, Walnut, and Rocket Salad from Julia Child's Recipe Collection

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” 
Join us this week Around the Family Table for #SundaySupper! That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST. This is a #SundaySupper you don’t want to miss!

Today on this episode of #SundaySupper hosted by Samantha from The Little Ferraro Kitchen we are celebrating Julia Child with recipes made famous by the legendary icon. August 15th will be her 100th birthday and #SundaySupper along with PBS Food is hosting  #CookForJulia and a special Julia Child's 100th Birthday Celebration.

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
#CookForJulia Dinner
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!
I grew up watching Julia Child on PBS. She taught the world to cook. Julia Child was an inspiration and an icon. She was mentor and a miracle worker. Julia not only showed us how to cook, but she gave us class.Today I'm sharing one of my favorite #CookForJulia recipes along with a favorite Julia Child quote. I chose this recipe for three of my favorite flavors y'all...beets, walnuts and blood oranges.I'd love to know your favorite Julia Child recipe or quote y'all.

Beet, Blood Orange, Walnut, and Rocket Salad

Yield: 6 servings


  • For the Beets:
  • 2 1/2 lbs. fresh beets
  • 1 cup water
  • Salt and freshly ground pepper
  • For the Vinaigrette Dressing:
  • 3 blood oranges (or regular oranges)
  • 1 large shallot
  • Salt
  • 1/4 cup sherry wine vinegar
  • 1/2 cup excellent extra virgin olive oil
  • For Serving:
  • 2 bunches rocket (arugula) washed and dried
  • 1/2 cup walnut halves (toasted at 325 F for 8 to 10 minutes)
  • Special Equipment Suggested:
  • An 8- by 10-inch baking dish
  • A small-holed grater
  • juicer
  • A serving platter


  1. Preparing the Beets - 1 hour: Preheat the oven to 375 F. Wash the beets and cut away the tops and tails. Place in the baking dish, pour in water, and cover tightly with aluminum foil. Bake for 45 minutes to 1 hour (or longer), until the beets are tender enough to be pierced easily with a toothpick or small knife. Remove foil, let the beets cool, and then peel them over the sink (their skins will rub off easily). Slice the beets thin; season with salt and pepper.
  2. Preparing the Oranges: Grate the zest (orange part of peel) of 1 orange into a small bowl, being careful not to include any white pith. Cut the orange in half and squeeze the juice from one half into the grated zest (set the second half aside in case you need it later). From both ends of the 2 remaining oranges, cut slices deep enough to expose the flesh. Stand each orange on end and neatly slice off strips of skin and pith, from top to bottom, all around, to expose the naked flesh. Cut oranges into thin slices and set aside for the salad.
  3. The Vinaigrette: Peel the shallot, cut into fine dice, and stir at once into the orange juice and zest. Add salt. Whisk the vinegar and then the oil into the bowl. Taste carefully and determine if more oil or vinegar is needed, or juice from the reserved orange half. The sauce should be on the acidic side, to balance the sweetness of the oranges and beets.
  4. Serving: Arrange the rocket on the platter. Spoon a few tablespoons of vinaigrette over the beets, toss to coat evenly, and then place artfully on the rocket. Lay orange slices around the platter and scatter walnuts over the top. Spoon on enough vinaigrette to coat the salad. Serve immediately


Sunithi Selvaraj, RD said...

Sounds Yummy ! Love the combo of beets & oranges ! Must make a pretty salad !

Ambreen (Simply Sweet 'n Savory) said...

Delicious & flavorful salad! Thanks for visiting me and for joining my blog. I am returning the favor :)

Kelly HTandT said...

Hi there! What a fabulous list of recipes you have here, what a wonderful idea! Thank you for sharing, it's going to take me some time to read them all! :)

Faye Leong said...

Great combination of salad. Thank you for sharing with #SundaySupper.

Heather Lynne said...

The flavors in this dish look awesome together! i wouldn't have thought to try this combination but now I might have to!

Renee Dobbs said...

What a colorful salad! Thanks for sharing it today for the #CookForJulia #SundaySupper event.

Cindys Recipes said...

Debra Ann, I love using roasted beets for cold salads! Sooo sweet! Thanks for sharing!

LoLy said...

sounds really yummy :D

Love your sweet blog..


Heather said...

This would be such a beautiful salad - I, too love all of those ingredients!

Ellen B Cookery said...

YUM! Wonder where I can find blood oranges?

FamilySpice said...

What a wonderful salad! My husband loves beets would adore this!

Samantha @ FerraroKitchen said...

Lovely salad...I would eat this every day! Thank you so much for cooking in this #SS :)

Anne @ Webicurean said...

Very nice! I've been waiting for the blood oranges to come back to TJs--they're always so good!

Family Foodie said...

Absolutely gorgeous! I am so glad you are part of #SundaySupper. Love your inspiration!

Chelsea said...

Yum! I love blood oranges in salads!

Sarah Reid said...

Perfect!! I have a huge crop of beets out back, this'll be on rotation once they're ready!

Sarah said...

I love the quote you selected! I agree 100%. You have to be fearless in the kitched. I'll add this to my salads to make.

Amy Kim said...

Very summery salad! A great combination of flavors!

redkathy said...

Wonderful recipe! I'm a huge beet fan but the hubby, not so much. This recipe is must for me, I think it will change his mind about beets! Thanks so much for sharing it with us.

Hope you resolve the camera dilemma, been there done that!

Lane said...

This salad sounds delicious. I love beets.

Tora Estep said...

The combination of orange juice and beets sounds so refreshing.

Linda A. Thompson Ditch said...

I love the unique combination of ingredients. Who knew beets, oranges, walnuts and rocket could go together!

Renee said...

That sounds like a great salad, sorry your camera's on the blink! I am sure the salad was both beautiful and tasty!

Brandie @ Spoon & Saucer said...

I LOVE arugula, and have never seen this recipe of Julia's!

Kim Bee said...

Great choice of recipe. I love blood orange.

The Wimpy Vegetarian said...

So healthy, and I'm a huge fan of beets, blood oranges and rocket. This salad is right up my alley and am going to make it as soon as blood oranges show up at the market again.

Mama.Mommy.Mom. said...

I love citrus in a salad! So yummy! Excellent choice.

Jamie @

Paula @ Vintage Kitchen Notes said...

It´s nice that the orange is in the vinaigrette. I love beets; this is perfect for a light summer lunch!

William Kendall said...

Sounds delicious!

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