Golden beet and blood orange salad

By Vanessa Gianfrancesco
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 8 medium sized golden beets
  • 3 blood oranges
  • ¼ fresh parsley, finely chopped
  • ¼ cup fresh chives, finely chopped
  • ½ cup roasted pistachios
  • ½ cup crumbled goat cheese

DRESSING

  • 1 lemon zested
  • Juice of ½ lemon
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • ½ cup olive oil
  • Salt and pepper to taste

Directions

  1. Wash, peel and slice the beets into ¼- ½ inch thick slices.
  2. Add 1 inch of salted water to the bottom a large pot and bring to a boil. Add the sliced beets to a steamer basket and place into the pot. Cover and allow the beets to steam about 15 minutes or until they are fork tender. Remove from the basket and allow to cool off in a bowl.
  3. In a bowl whisk together the lemon zest, juice, balsamic vinegar, honey, olive oil, salt and pepper. Pour the dressing into the bowl of beets, toss together
  4. Prep the blood oranges by using a sharp paring knife, cut the top and bottom of the oranges then using the knife cut the peel from top to bottom making sure there is no peel or white left on it. Then thinly slice the oranges crosswise. Reserve
  5. On a large platter arrange the beets, then top with the oranges, parsley, chives, pistachios and goat cheese. I also like to drizzle some extra olive oil, and season with some extra salt and pepper.

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