Citrus Salad
By Kristan Raines, The Broken Bread
Images
Serves
Makes 2-4 servings
Ingredients
- 2 medium beets, scrubbed clean
- 4 heads of little gem lettuce, about 10 oz
- ½ a head of radicchio, leaves separated and torn in half
- 1 blood orange, peeled and sliced into rounds
- 2 cara cara oranges, peeled and sliced into rounds
- ⅓cup toasted walnuts, chopped
- 3 dates, chopped
- 1-2 tbsp fresh tarragon, optional garnish
- Shallot Vinaigrette
- 2 tbsp finely chopped shallot
- 2 tbsp white wine vinegar
- 1 tbsp honey
- Kosher salt
- Freshly cracked pepper
- 4 tbsp olive oil
Procedure
Position a rack to the center of the oven and heat to 400°F.
Wrap each beet tightly in a piece of aluminum foil and place on a baking sheet. Roast the beets until a knife can pierce through the center with no resistance, about 50-60 minutes. Remove from oven and allow the beets to cool completely.
Once cooled, rub the skins of the beets off using a paper towel. Cut each beet into 1-inch cubes and set aside.
For the dressing: To a small bowl add the shallots, white wine vinegar, honey, and a pinch of salt and pepper. Whisk together until combined. While whisking, slowly pour in the olive oil. Continue whisking until smooth. Taste the dressing and season with additional salt and pepper as needed.
To a large bowl add the gem lettuce, radicchio, orange slices, dates, beets, and walnuts. Drizzle a few tablespoons of the dressing over the salad and toss to coat.
Garnish each serving of salad with a few freshly torn tarragon leaves and enjoy!
Wrap each beet tightly in a piece of aluminum foil and place on a baking sheet. Roast the beets until a knife can pierce through the center with no resistance, about 50-60 minutes. Remove from oven and allow the beets to cool completely.
Once cooled, rub the skins of the beets off using a paper towel. Cut each beet into 1-inch cubes and set aside.
For the dressing: To a small bowl add the shallots, white wine vinegar, honey, and a pinch of salt and pepper. Whisk together until combined. While whisking, slowly pour in the olive oil. Continue whisking until smooth. Taste the dressing and season with additional salt and pepper as needed.
To a large bowl add the gem lettuce, radicchio, orange slices, dates, beets, and walnuts. Drizzle a few tablespoons of the dressing over the salad and toss to coat.
Garnish each serving of salad with a few freshly torn tarragon leaves and enjoy!
Citrus Salad
By Kristan Raines, The Broken Bread
Serves
Makes 2-4 servings
Ingredients
- 2 medium beets, scrubbed clean
- 4 heads of little gem lettuce, about 10 oz
- ½ a head of radicchio, leaves separated and torn in half
- 1 blood orange, peeled and sliced into rounds
- 2 cara cara oranges, peeled and sliced into rounds
- ⅓cup toasted walnuts, chopped
- 3 dates, chopped
- 1-2 tbsp fresh tarragon, optional garnish
- Shallot Vinaigrette
- 2 tbsp finely chopped shallot
- 2 tbsp white wine vinegar
- 1 tbsp honey
- Kosher salt
- Freshly cracked pepper
- 4 tbsp olive oil
Procedure
Position a rack to the center of the oven and heat to 400°F.
Wrap each beet tightly in a piece of aluminum foil and place on a baking sheet. Roast the beets until a knife can pierce through the center with no resistance, about 50-60 minutes. Remove from oven and allow the beets to cool completely.
Once cooled, rub the skins of the beets off using a paper towel. Cut each beet into 1-inch cubes and set aside.
For the dressing: To a small bowl add the shallots, white wine vinegar, honey, and a pinch of salt and pepper. Whisk together until combined. While whisking, slowly pour in the olive oil. Continue whisking until smooth. Taste the dressing and season with additional salt and pepper as needed.
To a large bowl add the gem lettuce, radicchio, orange slices, dates, beets, and walnuts. Drizzle a few tablespoons of the dressing over the salad and toss to coat.
Garnish each serving of salad with a few freshly torn tarragon leaves and enjoy!
Wrap each beet tightly in a piece of aluminum foil and place on a baking sheet. Roast the beets until a knife can pierce through the center with no resistance, about 50-60 minutes. Remove from oven and allow the beets to cool completely.
Once cooled, rub the skins of the beets off using a paper towel. Cut each beet into 1-inch cubes and set aside.
For the dressing: To a small bowl add the shallots, white wine vinegar, honey, and a pinch of salt and pepper. Whisk together until combined. While whisking, slowly pour in the olive oil. Continue whisking until smooth. Taste the dressing and season with additional salt and pepper as needed.
To a large bowl add the gem lettuce, radicchio, orange slices, dates, beets, and walnuts. Drizzle a few tablespoons of the dressing over the salad and toss to coat.
Garnish each serving of salad with a few freshly torn tarragon leaves and enjoy!