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I've always associated the color orange with Thanksgiving. Before I moved to California, I lived in a house with a huge tree out front that turned a flaming shade of the color every autumn. And by Thanksgiving, I was so sick of raking up those dead orange leaves that I didn't care whether I ever saw that color again. Granted, that little phobia didn't do much for the color scheme on my holiday table, but back then that seemed a small trade-off. Today, of course, I live where leaves have the good sense to stay on the trees almost year-round. Now, thankfully, I can enjoy the orange colors of autumn right where they belong -- on my dinner plate. Some of the sweetest and most distinctive tastes of fall come in the color orange: pumpkins and other winter squash, sweet potatoes, persimmons, the first mandarins. |
I love mixing sweet and savory in a recipe. It's a flavor combination I enjoy. In classic holiday recipes you'll find apples mixed into vegetable sides, or honey-roasted chicken, or pomegranates sprinkled on salads. This dish combines apples, honey, and pomegranates with earthy beets to create a salad that's perfect for the celebration of renewal.