GOLDEN BEET AND AVOCADO SALAD WITH BLOOD ORANGE VINAIGRETTE

IMG_9527

This salad makes me happy. It is so colorful and filled with wonderful sweetness, tang, and crunch. You can roast the beets, toast the almonds, and segment the blood orange ahead of time so that assembly is quick and easy. The perfect winter salad.

GOLDEN BEET AND AVOCADO SALAD WITH BLOOD ORANGE VINAIGRETTE

2 small market lettuce heads, leaves removed, washed, dried
extra virgin olive oil
2 blood oranges, peeled and segmented + 1 blood orange for the beets
4 small golden beets, stems removed, washed and dried
1 avocado, pitted, skin removed and sliced into 1/4 inch pieces
1 tablespoon chives, thinly sliced into rounds
1/4 cup raw almonds, roughly chopped
1 tablespoon raw pepitas
1 lemon, cut in half
sea salt
freshly ground black pepper
Blood Orange Vinaigrette (recipe to follow)

IMG_9516

Preheat the oven to 375 degrees. With 2 layers of foil, create a pouch to roast the beets in. Place the beets inside the foil pouch, and squeeze the juice of one blood orange over them. Drizzle a little olive oil on top and season with salt and pepper. Tightly close the foil around the beets so they steam while cooking. Place the foil package on a baking sheet and place the sheet in the oven. Cook for 45 minutes to 1 hour or until the beets can be easily pierced with a knife. Remove from the oven. When cool enough to handle, gently remove the skin from the beets and slice into 1/4 inch rounds. Set aside.
IMG_9524

On 2 separate baking sheets, place the pepitas and almonds and toast in the oven until golden, about 12-15 minutes.
IMG_9522

IMG_9523

In a large serving bowl, spread out a handful of the market lettuces. Sprinkle some chives and then add a few segments of blood orange, some beets, some avocado slices, a sprinkle of almonds and pepitas. Drizzle a little blood orange vinaigrette around over the layer. Squeeze a little fresh lemon juice. Finish with some freshly ground black pepper. Repeat this process until you have used up all the ingredients. Enjoy!

BLOOD ORANGE VINAIGRETTE

1 blood orange, juiced
2 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
2 teaspoons honey
sea salt
freshly ground black pepper

Place the blood orange juice, white balsamic vinegar, olive oil, and honey in a small bowl. Add a pinch of salt and some freshly ground black pepper. Whisk to emulsify. Taste. Add more salt and pepper if necessary.

IMG_9528

Advertisements