Citrus & Beet Salad

Citrus & Beet Salad

Layers of flavor in every bite

Yield: 2 servings

Ingredients:

CITRUS & BEET SALAD
3 cups mixed roasted beets, diced
¼ cup citrus segments (e.g., naval oranges, ruby red grapefruit, or blood oranges)
2 cups arugula
1 small pinch kosher salt
1 twist black pepper
⅓ cup ricotta salata or fresh
parmesan, grated
1 naval orange for zesting
olive oil, to taste
4 Tbsp. Citrus & Honey Vinaigrette, recipe below
¼ cup Roasted Pepitas, recipe below

CITRUS & HONEY VINAIGRETTE
1 tsp. whole grain french mustard
1 small shallot, minced
4 cloves garlic, peeled
½ tsp. chili flakes
4 Tbsp. lemon juice
4 Tbsp. champagne or apple cider vinegar
4 Tbsp. honey
1 pinch of kosher salt
1 pinch black pepper
¾ cup olive oil
zest of one orange

ROASTED PEPITAS
1 cup raw pepitas
1 Tbsp. olive oil
1 pinch kosher salt
1 pinch ground chili flakes

Method:

CITRUS & HONEY VINAIGRETTE
1. Place french mustard, shallot, garlic, chili flakes, lemon juice, champagne or apple cider vinegar, honey, kosher salt, black pepper, olive oil and orange zest into a blender and mix until smooth.

ROASTED PEPITAS
1. Preheat the oven to 350˚F.
2. Place pepitas on a baking sheet and slowly toast until crispy. Between 15 - 20 minutes.
3. While hot, place seeds into a mixing bowl. Add olive oil, salt, and ground chili flakes.
4. Mix well and adjust seasoning and spice level to your liking.
5. Set aside to cool for about 20 minutes.

CITRUS & BEET SALAD
1. In a mixing bowl, combine roasted beets, citrus segments and arugula and set aside.
2. Add Citrus Vinaigrette, salt, and pepper to the bowl of roasted beets, citrus segments, and arugula and mix gently.
3. Place in a serving bowl and garnish with grated ricotta salata or parmesan, pepitas, orange zest, olive oil, and black pepper.