“I’m always pulling in seasonal ingredients, but I especially look forward to blood orange season. There are a great many ways to enjoy them, roasted, poached, charred, baked into tarts, but I quite like them in a salad. Here’s a recipe for a simple and satisfying salad. If you’re short on time, skip roasting the beets, and enjoy them sliced thin, raw.” ~ Sarah
Sweet Beet Citrus Salad
I didn’t cut everything exactly as she indicated (sorry Sarah), because I was rushing ahead…naughty me…but all the flavours came together beautifully nonetheless. I couldn’t find any blood oranges so I substituted with the juiciest, freshest smelling oranges I could find. Was easier for me to roast the beets the night before and then let them cool then simply assemble everything. Love the rich, earthy flavour of the walnut oil, a new ingredient for me. The purple fingers are worth it! Bon Apetit!
- Juice of segmented grapefruit
- Juice of 1 lemon
- 20 ml honey
- Walnut oil or good extra virgin olive oil
- Maldon coarse sea salt
- Fresh black pepper
- ⅓ cup roasted walnuts
- handful of fresh basil
- 2 medium golden or red beets, roasted, sliced into wedges
- 3 blood oranges, segmented
- 1 pink grapefruit, segmented
- ½ fennel bulb, sliced thin
- ½ young red onion, sliced thin
- Step 1 Layer beets and red onion on a plate.
- Step 2 Lightly toss the fennel and orange segments, and place on the beets.
- Step 3 Whisk reserved citrus juices with oil and honey. Drizzle over the salad.
- Step 4 You can stop here and hold the salad until you’re ready to serve.
- Step 5 Finally, season with Maldon salt and ground pepper. Garnish salad with roasted walnuts and basil leaves.
“Spring makes its own statement, so loud and clear that the gardener seems to be only one of the instruments, not the composer.” ~ Geoffrey B. Charlesworth