Beet and Citrus Salad

beet citrus dish.jpg



The explosion of color is equal to the flavor of this end-of-winter salad. Roasting the beets in their skin allows for easily peeling under cold running water after cooking. Reducing the tangerine juice intensifies the vinaigrette while the Sherry vinegar adds an acidic edge. Orange blossom water and fresh mint are optional but add to the flavor burst.

beet citrus ingred.jpg

4 servings

INGREDIENTS:

2 red beets

2 golden beets

½ small red onion, halved, and thinly sliced

4 tablespoons tangerine juice

½ teaspoons pomegranate molasses

1 teaspoon sherry vinegar

1 teaspoon orange blossom water (optional)

2 tablespoons extra virgin olive oil

¼ teaspoon fine sea salt or more

1 tangerine, peeled, and sliced

1 Cara Cara orange, peeled, and sliced

1 blood orange, peeled, and sliced

Shredded mint leaves (optional garnish)

DIRECTIONS:

  1. Preheat the oven to 400°F. Remove the tops and roots of the beets and scrub. Place in a piece of foil and wrap tightly. Place on a sheet pan in the oven and roast until tender, about fifty to sixty minutes. Remove from the oven and foil.  Cool at room temperature while preparing the vinaigrette.

  2. Soak the sliced onions in salted filtered water.

  3. Bring the tangerine juice to a boil and reduce it by half. Remove and cool.

  4. Whip the pomegranate molasses, sherry vinegar, orange blossom water, and olive oil together. Add the reduced tangerine juice and salt—Reserve at room temperature.

  5. Peel the cooled beets and slice them. Drain the onions. Arrange the sliced beets with onions and citrus slices. Drizzle with the tangerine vinaigrette. Garnish with mint.

Beet and Citrus Salad

Beet and Citrus Salad
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
The explosion of color is equal to the flavor of this end-of-winter salad. Roasting the beets in their skin allows for easily peeling under cold running water after cooking. Reducing the tangerine juice intensifies the vinaigrette while the Sherry vinegar adds an acidic edge. Orange blossom water and fresh mint are optional but add to the flavor burst.

Ingredients

  • 2 red beets
  • 2 golden beets
  • ½ small red onion, halved, and thinly sliced
  • 4 tablespoons tangerine juice
  • ½ teaspoons pomegranate molasses
  • 1 teaspoon sherry vinegar
  • 1 teaspoon orange blossom water (optional)
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon fine sea salt or more
  • 1 tangerine, peeled, and sliced
  • 1 Cara Cara orange, peeled, and sliced
  • 1 blood orange, peeled, and sliced
  • Shredded mint leaves (optional garnish)

Instructions

  1. Preheat the oven to 400°F. Remove the tops and roots of the beets and scrub. Place in a piece of foil and wrap tightly. Place on a sheet pan in the oven and roast until tender, about fifty to sixty minutes. Remove from the oven and foil. Cool at room temperature while preparing the vinaigrette.
  2. Soak the sliced onions in salted filtered water.
  3. Bring the tangerine juice to a boil and reduce it by half. Remove and cool.
  4. Whip the pomegranate molasses, sherry vinegar, orange blossom water, and olive oil together. Add the reduced tangerine juice and salt—Reserve at room temperature.
  5. Peel the cooled beets and slice them. Drain the onions. Arrange the sliced beets with onions and citrus slices. Drizzle with the tangerine vinaigrette. Garnish with mint.

Calories

138.81

Fat (grams)

7.09

Sat. Fat (grams)

0.98

Carbs (grams)

18.59

Fiber (grams)

2.85

Net carbs

15.74

Sugar (grams)

14.23

Protein (grams)

1.79

Sodium (milligrams)

173.75

Cholesterol (grams)

0.00

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

beet, citrus
salad
American
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Linda HierholzerComment