Beets, Sweet and Heat

Beets Sweet and Heat
Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2013/01/beetsweetandheat.jpg?w=150
  • Yield: 8 servings

Ingredients

Sweet Heat Vinaigrette:
2tablespoons finely grated clementine or orange rind
1 shallot, peeled and quartered
1 jalapeno pepper, cut into halves, seeds removed
2tablespoons honey
1/2teaspoon salt
1/4cup champagne vinegar
1cup walnut oil
Salad:
5ounces arugula
2large red beets, roasted and peeled
2large golden beets, roasted and peeled
6 clementines or 3 oranges

Instructions

  1. To prepare vinaigrette: Place grated rind, shallot, jalapeno, honey, salt and champagne vinegar into a food processor fitted with a swivel blade. Process. Slowly pour in walnut oil as you continue processing, until vinaigrette is emulsified.
  2. To prepare salad: Make a bed of arugula on a platter.
  3. Slice beets into ¼-inch rounds.
  4. Peel citrus and slice supremes into ¼-inch rounds.
  5.  Arrange slices, alternating beets and citrus, over arugula. Drizzle with vinaigrette and serve.

Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck Club.

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 317 other followers