Friday, March 1 2013, 01:41 PM MST
Blood Orange, Arugula & Beet Salad
As Aired On March 1, 2013
2-3 Blood Oranges
3-4 Beets, red or golden
12-15 thin slices of Fennel
12thin Red Onion slices
Pistachios, to garnish
1.) Beets: boil in salted water until fork tender. Peel and slice in quarters.
2.) Blood oranges: Peel and segment. Reserve extra juice.
3.) Fennel & Red Onion: Slice thinly on mandolin or with food processor
2/3 cup Grape seed Oil
1/4 cup Blood Orange juice
2 Tbls Lime Juice
2 Tbls Champagne Vinegar
1 Tbls Agave Nectar
1 Tbls Whole grain mustard
1 Tbls Shallot
2 tsp Garlic
1.) Combined all ingredients except oil in blender, food processor or use immersion blender.
2.) Blend on low until ingredients are smooth. While blending/whisking
3.) Slowly drizzle oil into dressing and blend together. Season with salt and pepper.
1.) Arrange Arugula in center of plate or bowl. Place quartered beets around outside of Arugula.
2.) Layer with fennel and onion slices. Drizzle with vinaigrette. Top greens with Blood Oranges and Pistachios.
3.) Add Duck breast, Salmon or Chicken Breast.
(Copyright 2013 Sinclair Broadcasting Group.)