|
|
Preparation time
30 minutes
Total time:
1 hour 30 minutes
|
Ingredients
Dressing
-
6 medium beets
-
45 mL (3 tbsp.) vegetable oil
-
30 mL (2 tbsp.) balsamic vinegar
-
30 mL (2 tbsp.) orange juice
-
5 mL (1 tsp.) Dijon mustard
-
1 garlic clove
-
4 blood oranges, segments only*
-
1/2 red onion
-
60 mL (1/4 cup) fresh basil leaves
-
To taste, salt and pepper
-
for garnish, orange zest
-
To taste, Tabasco sauce
Salad
-
6 medium-sized beets
-
4 blood oranges
-
1/2 red onion
-
60 mL (1/4 cup) fresh basil leaves
-
To taste, salt and pepper
-
To taste, blood orange zest as garnish
-
To taste, tabasco-style sauce
|
Directions
- Preheat oven to 200°C (400°F).
- Wash and gently scrub beets under running water. Wrap individually in aluminum foil and bake for 1 hour or until beets are tender and peel easily slips off.
- Allow to cool and set aside.
- In the meantime, prepare dressing. Whisk together garlic and mustard in a bowl.
- Drizzle in olive oil, whisking constantly.
- Whisk in citrus zest and juice.
- Add 15 mL (1 tbsp.) maple syrup at a time, tasting the dressing after each spoonful.
- Season with salt and pepper and set aside.
- Using a sharp knife, remove peel and pith from citrus cutting as close as possible to the flesh exposed. Then slide the blade between the thin membranes that separate the segments and delicately free them. Cut citrus segments into small cubes.
- Peel reserved beets and slice thinly. Place them in a large bowl and combine with orange segments, onion, and basil leaves. Drizzle with dressing and season with salt and pepper. Gently toss salad.
- Garnish with orange zest and add a few drops of tabasco-style sauce to taste. Serve immediately.
|
|