Bettys Roasted Beetroot And Blood Orange Salad Recipes

ROASTED BEET AND ORANGE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
• Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.

BEET AND BLOOD ORANGE SALAD

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
• Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
• Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

BLOOD ORANGE AND ROASTED BEET SALAD

Steps:

• Preheat oven to 400.
• Place beets in a roasting pan and coat with olive oil and coarse salt and pepper. Roast in oven until fork tender, about 1 hour. Remove and let cool. Then remove the skin on each beet and cut into quarters.
• Section the blood oranges, and and squeeze out remaining juice into a small bowl. Set orange slices aside. In bowl with juice, add sugar, mustard, olive oil and a pinch of salt and mix well for dressing.
• Toss watercress and beets in dressing. Plate and add orange slices and goat cheese crumbs. Serve immediately.