Blood Orange and Roasted Beet Salad
This winter salad is not only pretty and delicious, but it uses a variety of vegetables that rarely get the spotlight they deserve.
INSTRUCTIONS
Preheat the oven to 450 degrees F.
Wash beets (keep the skin on), wrap in foil and place on a baking sheet. Roast them until tender, approximately 30 minutes. After roasting, remove the foil and let the beets cool. Slip the skins off with your hands and compost skins. Using a mandoline or sharp knife, thinly slice the beets. Set aside.
While the beets are roasting, prepare the other vegetables. Remove the stem and bottom from the watermelon radishes and thinly slice them crosswise using a mandolin or sharp knife. Peel the kohlrabi and thinly slice. Peel three of the blood oranges and slice them crosswise. Zest and juice the remaining blood orange. Peel and segment all of the Satsuma mandarins. Wash and julienne (thinly slice) the kale.
Toast the pistachios in a dry sauté pan until golden brown. Let cool, then coarsely chop. Cut the pomegranate in half and remove the seeds from one of the halves.
In a small bowl, make the dressing by mixing the minced red onion, juice of one blood orange, balsamic vinegar, sea salt and black pepper. Slowly whisk in the olive oil to emulsify. Taste and add salt and pepper if needed.
Now put the salad together. Toss the watermelon radishes, kohlrabi and kale with a little of the dressing. Pile them on a serving tray. Layer on the beets and blood oranges. Sprinkle on the satsumas, pistachios and Chevre cheese. Drizzle with more dressing.
Garnish with sea salt, chopped chives and 1 tablespoon reserved blood orange zest.
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