Today I have another winter salad for you, one so colorful and so fresh that you’ll forget that it’s not summer. I can’t promise it will make you forget any of your other problems, but don’t worry, I have a brownie recipe coming up soon to help with that! It’s probably a good time to start veggie loading so that when I pop those decadent chocolate brownies on you you’ll feel totally justified in eating them three at a time. And this salad is the perfect place to start- it’s beautifully simple and designed to highlight the ingredients in the most simple, flavorful way. I hope you love it as much as I do! xx- Sarah
Beet & Blood Orange Salad
Yields approximately 3 servings as an entree or 5 as a side dish.
2 large golden beets
2 large red beets
1/4 med-large red onion
5 small blood oranges
1 tablespoon whole grain Dijon mustard
3 tablespoons minced shallot
2 tablespoons high quality extra virgin olive oil
1 tablespoon white wine vinegar
fennel fronds to garnish
- Preheat oven to 375 F.
- Thoroughly wash and clean beets.
- Trim ends off beets and wrap in foil, keeping red and golden beets separate.
- Roast beets in oven for 45 minutes to 1 hour or until they are easily pierced with a fork.
- Prepare dressing while beets are roasting. In a small mixing bowl or jar combine minced shallots with 1 tablespoon whole grain Dijon mustard, zest of 1 blood orange, juice of two blood oranges, 2 tablespoons of high quality extra virgin olive oil and one tablespoon of white wine vinegar. Add sea salt to taste and mix well.
- Use a paring knife to slice off tops and bottoms of 3 blood oranges, cut off skin along the sides, leaving only the fleshy fruit and removing any excess pith.
- Slice 1/4 of red onion as thinly as possible into half moon slivers.
- Once beets have cooled, run under cold water and remove skins.
- Slice beets into quarter inch rounds.
- Layer beets, oranges, and onions onto serving platter and drizzle with dressing. Sprinkle with finishing salt.
- Garnish with fresh fennel fronds.