Roasted Beet Salad with Citrus Vinaigrette
- 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
- 1. 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.
- 2. 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.
- 3. 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.
2 cups (500 mL) salad with 2 Tbsp (30 mL) vinaigrette
|Total Fat||19 g|
|Saturated Fat||3.5 g|
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Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video below.
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