Thursday, April 1, 2010

First time I've seen anything quite like this. Good idea or pretentious waste of time? The salad which follows is excellent, however.

"Combining Robert Morris' Box With the Sound of Its Own Making with Baudrillard's writing on the art auction this sculpture exists in eternal transactional flux. It is a physical sculpture that is perpetually attempting to auction itself on eBay.

Every ten minutes the black box pings a server on the internet via the ethernet connection to check if it is for sale on the eBay. If its auction has ended or it has sold, it automatically creates a new auction of itself."

Serves 6

Blood oranges, often called Moro, are a winter treasure and they look spectacular thinly sliced and served with ruby red or even golden beets. You can make this salad with rosy Cara Cara or navel oranges, but look for medium-sized to mimic the size of blood oranges and beets.

6 medium-small beets, about 11/4 lb. (625 g)
2 blood (Moro) oranges
1 Tbsp. (15 ml) shredded fresh mint or 2 tsp. (10 ml) dried, crumbled


1/4 tsp. (1 ml) grated lemon rind
2 Tbsp. (30 ml) lemon juice
1 Tbsp. (15 ml) minced shallot or green onion.
Pinch granulated sugar
3 Tbsp. (45 ml) olive oil

Roast or boil beets (see Beet Prep). Let cool enough to peel. Cut each into scant 1/4-inch (5 mm) slices.

Dressing: In medium bowl whisk together lemon rind, juice, shallot, sugar and oil; remove 1 Tbsp. (15 ml) of dressing for oranges.

Add beets to remaining dressing and toss gently to coat slices. (Make-ahead: Cover and refrigerate for up to eight hours.)

Cut peel off top and bottom of oranges, then with orange stable on cutting board, cut off peel and outer membrane. Cut oranges crosswise into scant 1/4-inch (5 mm) thick slices.

Arrange circles of beets and oranges on six salad plates. Drizzle reserved dressing over orange slices. Garnish with mint.


Trim off stems 1-inch (2.5 cm) above beet. Save leaves and stems to stir fry or steam like spinach.

Leave root end intact. Scrub gently - aim is to keep juices inside skin during cooking.

To Roast: Place in ovenproof baking dish, add 1/4 cup (50 ml) water; cover and bake at 325 F. (160 C) until tender enough for skin to slip off, about 45 minutes to one hour, depending on size. Test with the tip of a pointy knife, keeping piercing to a minimum to avoid loss of juice. You can bake at a higher temperature if baking with another dish.

OR: Wrap beets and water in double layer of foil; place on rimmed baking sheet; bake as above.

(Beet Salad recipe copied from a Canadian newspaper; unable to credit source, unfortunately.)

ACravan, Prop.
Strange Phase Productions


  1. i dont real;ly like beets too much but it sounds good, i guess ill try it (mainly cause i <3 blood oranges)

  2. You'll LOVE the golden beets and I expect will learn to love the deep purple beets also. This is a great, great salad.