Red Beet Carpaccio with Navel Oranges
A simple yet delicious and colorful salad with a sweet and tangy flavor. Though we like the simplicity of this salad as is, it would also be delicious with walnuts and goat cheese.
INSTRUCTIONS
Preheat oven to 450 degrees F.
Wash the beets and wrap in foil (keep the skin on). Place them on a baking sheet and roast in the oven, until tender, about 30 to 40 minutes. Allow the beets to cool completely. Using your hands, peel off and compost the skin. Using a mandoline or sharp knife, slice the beets very thinly and lay on a serving plate.
Wash and julienne the kale and pile it in the center of the beets. Before peeling the orange, zest the rind and set aside the zest. Peel or cut off the rind of the orange. Cut out the segments, while collecting 1 tablespoon juice for the dressing, and lay the remaining segments on top of the kale.
To make the dressing: In a small bowl, whisk together the 1 tablespoon orange juice, shallot, olive oil and balsamic vinegar.
Drizzle the salad with the dressing. Sprinkle with the salt and pepper and garnish with the reserved orange zest.
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