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Eat Local

Beet Citrus Salad

SLO Farmers Co-opJune 1, 2024June 1, 2024 No Comments
Beet Citrus Salad

Serves: 4 | Time: 30 minutes

This colorful and refreshing salad makes use of sweet and earthy storage beets as well as citrus fruit that’s in season during the winter. It’s a great way to brighten up any meal!

INGREDIENTS

Salad

  • 3-5 medium sized beets
  • 3-4 medium sized oranges (I used 2 blood oranges and 2 clementines)
  • 2 ounces of cheese (goat chèvre or feta crumbled into pieces)
  • Thinly sliced shallots (approximately 2 tablespoons)
  • Microgreens

Dressing

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 375 degrees. Drizzle each whole beet in olive oil and wrap individually in foil. Place on a pan and bake for approximately one hour, until the beets are tender and easily pierced with a knife.
  2. Remove beets from oven and allow to cool until you’re able to handle them. Once cool, peel the skin off with your hands. Cut them into 1/4 inch rounds and place in refrigerator for a few minutes to chill.
  3. Use a knife to cut the peel off the oranges and cut them into 1/4 inch slices.
  4. Mix the dressing ingredients (balsamic, olive oil, honey or maple syrup, garlic, and garlic) in a bowl and whisk to emulsify. Season with salt and pepper to taste.
  5. Arrange beets, oranges, micro greens, shallots, and cheese on a large serving plate. Drizzle with balsamic dressing.

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