Sunday, January 1, 2012

Winter Citrus and Beet Salad

I’m back in the city today, feeling rejuvenated from a wonderful holiday vacation in my hometown of Santa Barbara. Lots of family. Old friends. Catching up. Too many Christmas cookies. I'm in need of a serious post-holiday detox and this energizing salad is the perfect way to kick off the new year.

Beets may be as polarizing as Brussels sprouts, but this lovely, classic combination of beets and citrus packs a healthy punch with delicious, fresh flavors sure to win over even the most ardent objector. The earthiness of the beets, roasted to develop their natural sweetness, is tamed by the bright acidity of winter citrus in the form of luscious Cara Cara and blood oranges, and sweet, tangy Satsuma tangerines. Creamy goat cheese and spicy arugula and chervil round out this healthy, resolution- worthy salad.

Recipe after the jump...

Citrus and Beet Salad
Serves 4

4 golden or red beets, washed and trimmed
2 medium Cara Cara navel oranges
3 blood oranges
2 Satsuma tangerines
2 cups baby arugula, loosely packed
1/4 cup fresh chervil (or parsley), roughly chopped
1/2 cup goat cheese, roughly crumbled
1 tbs fresh lime juice
good-quality extra virgin olive oil
fresh ground black pepper

1. Preheat oven to 400 degrees. Drizzle beets with olive oil and wrap tightly in aluminum foil. Roast for 1 hour, until beets can be easily pierced with a fork. Remove from oven and let cool, still wrapped in foil.

2. Meanwhile, cut off the tops and bottoms of oranges and using a sharp knife, remove peels and white pith. Slice the oranges crosswise into thin slices. Peel the tangerines and separate the segments. Place the tangerine segments and orange slices in a bowl. Juice the remaining orange ends and add to the bowl along with fresh lime juice.

3. When the beets are cool enough to handle, remove the skins and slice the beets crosswise 1/8" thick.

4. Arrange the beets, oranges and tangerines on plates, layering to create texture. Top with arugula, chervil and goat cheese.

5. Drizzle with remaining citrus juice and olive oil and season with freshly ground black pepper.

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