Citrus Beet SaladAdd To My Recipes
2 pounds beets (of desired color)
1 teaspoon Haddar Kosher Salt
3 tablespoons oil
1 pint water
2 large naval oranges, in segments
2 grapefruits, in segments
1/4 cup fresh squeezed lime juice
1/2 cup fresh squeezed lemon juice
1/4 cup Bartenura Extra-Virgin Olive Oil
Haddar Kosher Salt to taste
ground black pepper to taste
1/2 cup Gefen Honey
1/2 cup water
1 cup sugar
2 cups walnuts
2 tablespoons margarine
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon Gefen Table Salt
1 teaspoon Gefen Baking Soda
For the Beets
Preheat oven to 350 degrees Fahrenheit.
Toss beets, salt, and oil together in mixing bowl. Put them in a high-sided roasting pan and add enough water to cover beets half way. Cover roasting pan with aluminum foil. Bake in oven until fork-tender, or about 30 to 45 minutes. Allow to cool five to 10 minutes.
Use a clean kitchen towel to rub the skin off the beets. Cut into wedges. Pour juices over the beets as they cool. Refrigerate until thoroughly chilled.
For the Brittle
Boil the honey, water, and sugar until just before it becomes caramel, add in the walnuts and stir continuously, until walnuts are toasted and sugar has reached caramel stage.
Carefully stir in margarine, followed by vanilla, salt, and baking soda. Quickly spread thinly on parchment paper and let cool completely. Break into desired-size shards.
Place beet wedges in a medium size bowl. Add oranges, grapefruit, and olive oil, toss to coat and season with salt and pepper to taste.
Garnish with walnut brittle and fresh greens.
Roast red beets separate from all other beets. They will discolor the other-colored beets.
Note: This recipe provided with permission from kosher.com
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