Beet & Blood Orange Salad

Beet & Blood Orange Salad

Yields approximately 3 servings as an entree or 5 as a side dish.

Ingredients

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

sea salt

finishing salt

Method

Salad

- 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.