Although my family has been enjoying freshly squeezed lemonade and snacking on oranges, I wanted to create a few recipes using the blood oranges.
I bought golden and red beets from our local coop, trimmed them, coated them in olive oil, salt and pepper, and roasted them in the oven for about an hour until tender. After they cooled, I peeled and diced them up for the salad. I peeled the blood reds, removed the pith and thinly sliced them. I tossed the beets and oranges over mixed greens and added some toasted walnuts.
The only thing I might change, if using blood oranges in the future, would be to use regular orange juice instead of blood orange juice in the batter. I found that blood orange juice made the cake batter have a bluish tint. And if you're picky, like me, about how your food not only tastes but also looks, you'd be better off using regular orange juice. It bothers me when food looks deceiving, tricking you into thinking it's something that it's not. The cake tasted delicious even with the bluish tint, but I had inform people that it was orange cake because it looked more like banana or blueberry.