BEET AND BLOOD ORANGE SALAD
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. 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. Cool, peel and slice the beets 1/4-inch thick.
- 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. Whip until fluffy; taste and re-season if necessary.
- Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.
BETTY'S ROASTED BEETROOT AND BLOOD ORANGE SALAD
This is a real show stopper - it's red, glossy and super delicious! I always add pepitas (pumpkin seeds), tough you can leave them out if you're not a fan or don't have them handy. Roasted beetroots can be made ahead of time or even a few days earlier, just peel and keep in the fridge.
Provided by Betty Bramanis @RecipesandSmallTalk
Categories Other Salads
Number Of Ingredients 5
Steps:
- Firstly, to roast your beetroot: Gently spray each one with oil, wrap in foil and bake in the oven for 45 minutes - an hour. Just like you would a baked potato. Let cool and peel (I recommend using gloves unless you want purple hand for weeks!).
- Chop your beetroot into large-ish chunks or eighths. Finally add everything else and carefully toss. Pour into a bowl and serve.
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- Rinse and wrap the beets completely in aluminum foil so no air gets in. The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.
- Roast beets on a baking sheet ~ 1 hour or until tender when poked with a fork. Be careful when removing aluminum foil to check - you don't need a steam burn!
- Remove beet skin when cool enough to handle. If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin. You may want to wear gloves to avoid staining your hands with red beet juice. Slice beets thinly.
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