Beet And Blood Orange Salad
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
30
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Olive Oil2 tbsps
Brown Sugar4 sprigs
Thyme (fresh)170 g
Ricotta Cheese2 tbsps
Buttermilk2 tbsps
Parsley (chopped)1 tbsp
Chives (chopped)1 tbsp
Lime Juice (fresh)2 tsps
Extra-Virgin Olive Oil2 tbsps
Fennel Seed (toasted)1 cup
Pistachio (toasted)3 tbsps
Balsamic Vinegar (good-quality)1
ArugulaDirections:
1
Preheat the oven to 375 degrees F
2
Line a baking sheet pan with aluminum foil
3
Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat
4
Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour
5
Cool, peel and slice the beets 1/4-inch thick
6
Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper
7
Whip until fluffy; taste and re-season if necessary
8
Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl
9
Lay the beets on a platter
10
Scatter the fennels seeds and black olives on top
11
Then lay the blood oranges over the beets and sprinkle with the pistachios
12
Drizzle a little balsamic vinegar over the top
13
Dollop the ricotta mixture around the beets
14
Top with the micro basil and arugula flowers and serve