Citrus Salad with Beet Vinaigrette
TM5 TM6

Citrus Salad with Beet Vinaigrette

4.7 (6 ratings)

Ingredients

Beet Vinaigrette

  • 3 oz olive oil
  • 3 oz red beets, peeled, cut into pieces
  • 2 oz water
  • 2 oz balsamic vinegar
  • 2 oz shallots, cut into pieces
  • 1 garlic clove
  • ½ tsp salt, to taste
  • ¼ tsp ground black pepper
  • 3 oz orange juice
  • 1 oz champagne vinegar

Citrus Salad

  • 1 oz baby arugula
  • 1 Cara cara orange, peel and pith removed, sliced in rounds (¼ in.)
  • 1 red grapefruit, peel and pith removed, sliced in rounds (¼ in.)
  • 2 tangerines, peel and pith removed, sliced in rounds (¼ in.)
  • 2 oz fennel bulb, thinly sliced (approx. 1 sm. bulb)
  • 1 oz edible flowers
  • 1 oz pistachios, chopped (approx. ¼ cup) (optional)
  • 2 tbsp pomegranate arils/seeds (optional)

Nutrition
per 1 portion
Calories
2736 kJ / 654 kcal
Protein
7 g
Carbohydrates
50 g
Fat
50 g
Fibre
8 g

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