Blood Orange & Golden Beet Salad
I recently made the brilliant decision to move to New York during one of their most frigid winters, and while I’m looking forward to spring, I wanted to make a dish that has my favorite winter fruit as the star before they're out of season: blood oranges. Pretty much all types of citrus are in season during the winter, but I love the uniqueness the blood orange brings to the table. For a contrast in color and flavor, I decided to pair them with earthy golden beets. To round out the texture I also tossed in avocado for creaminess and sunflower seeds for a crunch.
Instead of a traditional dressing, I simply tossed the mixed greens with really flavorful extra virgin olive oil and salt & pepper. Then after adding all the rest of the ingredients, I drizzled everything with a balsamic reduction for a really sweet, caramelized finish. Alternatively, you could just as easily reserve some of the juice from the blood oranges and blend with olive oil as well.
- 2 cups mixed greens
- 2 large blood oranges
- 2 large golden beets
- 1 avocado
- 2 Tbsp. of sunflower seeds
- 2 Tbsp. of extra virgin olive oil
- ½ cup of balsamic vinegar
- Salt & Pepper
- Preheat the oven to 400 degrees. While it’s preheating, peal beets with a knife and place in foil. Drizzle with olive oil, salt and pepper, and then loosely wrap in foil before putting in the oven. Roast for 45 minutes or until beets are fork tender. Once cooled, slice beets into rounds.
- While beets are cooling, peel the blood oranges with a knife and either segment or cut into rounds (as pictured).
- Peel avocado and cut into bite size cubes.
- In a large bowl, drizzle mixed greens with olive oil and season with salt and pepper.
- Meanwhile, in a small pot, boil balsamic vinegar until it thickens and reduces by at least half (it should be syrupy). Let cool slightly.
- Plate the salad by placing a handful of dressed mixed greens on a plate, followed by the remaining toppings. With a spoon, drizzle the balsamic reduction over the salad.