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Roasted Beet Salad with Citrus Vinaigrette
Source: Chef Aaron Crumbaugh, Wagyu Wagon, Chicago, Category:
Salad, Lunch & Snack
Beets are complemented in
this healthy salad by orange, grapefruit and lemon flavors. Canola oil allows
these flavors to shine along with zesty Dijon mustard and champagne vinegar.
Ingredients:
Citrus Vinaigrette:
- 1/4 cup orange juice 60 mL
- 2 Tbsp grapefruit juice 30
mL
- 1 Tbsp lemon juice 15 mL
- 2 tsp orange zest 10 mL
- 2 tsp lemon zest 10 mL
- 2 tsp honey 10 mL
- 2 tsp Dijon mustard 10 mL
- 1/2 tsp kosher salt 2 mL
- 1 Tbsp champagne vinegar 15
mL
- 1/2 cup canola oil 250 mL
Roasted Beet Salad:
- 15 oz arugula, rinsed and patted
dry 450 g
- 6 beets, oven-roasted,
peeled, sliced into strips
- 1/2 cup walnuts or pistachios,
chopped 125 mL
- 1/2 cup goat cheese 125 mL
Instructions:
- In small saucepan,
combine orange, grapefruit and lemon juices over medium heat. Simmer until it
mixture is reduced by half. Add zest and let steep until room temperature.
- Once cooled, add honey,
Dijon mustard, salt and champagne vinegar. Using immersion blender, combine
ingredients and then slowly add canola oil until mixture is emulsified.
- In large bowl, toss
arugula, beets and nuts with enough vinaigrette to coat. Leftover vinaigrette
can be stored in refrigerator and used within 2-3 days. Top with goat cheese
and serve.
Yield: 10 servings. Serving size:
2 cups (500 mL) salad with 2 Tbsp (30 mL) vinaigrette.
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| Per Serving |
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| Calories |
220 |
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| Total Fat |
19 |
g |
| Saturated Fat |
3.5 |
g |
| Cholesterol |
0 |
mg |
| Sodium |
230 |
mg |
| Potassium |
320 |
mg |
| Carbohydrates |
9 |
g |
| Fiber |
2 |
g |
| Sugars |
7 |
g |
| Protein |
5 |
g |
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