Ingredients:
2 Portions
Beet Vinaigrette:
- 3 oz olive oil
- 3 oz red beets, peeled, cut into pieces
- 2 oz water
- 2 oz balsamic vinegar
- 2 oz shallots, cut into pieces
- 1 garlic clove
- ½ tsp salt, to taste
- ¼ tsp ground black pepper
- 3 oz orange juice
- 1 oz champagne vinegar
Citrus Salad
- 1 oz baby arugula
- 1 Cara cara orange, peel and pith removed, sliced in rounds (¼ in.)
- 1 red grapefruit, peel and pith removed, sliced in rounds (¼ in.)
- 2 tangerines, peel and pith removed, sliced in rounds (¼ in.)
- 2 oz fennel bulb, thinly sliced (approx. 1 sm. bulb)
- 1 oz edible flowers (optional)
- 1 oz pistachios, chopped (approx. ¼ cup) (optional)
- 2 tbsp pomegranate arils/seeds (optional)
- Place water and balsamic vinegar in a pot and cook for 7 minutes. Strain over a bowl through a fine sieve, reserve the beet juice, and discard the solids.
Preparation:
- Place shallots or onion, garlic, salt, and pepper in the processor.
- Add orange juice, champagne vinegar, and 2 oz of reserved beet juice to the processor and blend for 2 minutes. Meanwhile, slowly pour the reserved oil over the lid of the bowl, allowing it to drizzle in a fine stream over the rotating blades. Return the beet vinaigrette to the jar and set aside.
Citrus Salad
- Place arugula on a serving platter and top with oranges, grapefruits, tangerines, and fennel, and garnish with edible flowers, pistachios, and pomegranate seeds. Drizzle with the reserved beet vinaigrette and serve, enjoy!
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