Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Beet, Watermelon Radish and Citrus Salad
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Beet, Watermelon Radish and Citrus Salad
Actions
Beet, Watermelon Radish and Citrus Salad
Created by Chef Nicole Gomes
Ingredients
| Dressing | ||
| 1 | small shallot, finely diced | |
| 2 | tsp CO-OP GOLD Smooth Dijon Mustard | |
| 2 | tsp CO-OP GOLD Liquid Honey | |
| 4 | tbsp red wine vinegar | |
| Fine sea salt | ||
| ½ | cup extra virgin olive oil | |
| finely cracked black pepper | ||
| Salad | ||
| 3 | cups arugula leaves | |
| 2 | large candy cane beets, peeled and very thinly sliced | |
| 2 | large watermelon radishes, peeled and very thinly sliced | |
| 1 | lemon (juice only) | |
| 2 | large oranges, peeled, halved and cut into ½-inch slices | |
| 2 | large red grapefruit, peeled, halved and cut into ½-inch slices | |
| ½ | cup pistachio nuts, toasted | |
Directions
Prep time: 10 minutes
Total time: 20 minutes
Serves: 6 to 8 as a side
- To make salad dressing, combine shallot, mustard, honey, red wine vinegar and two pinches of salt in a mixing bowl. Mix well with a whisk.
- Slowly drizzle in olive oil while whisking vigorously. Adjust seasoning with salt and pepper. Set aside..
- Assemble salad just before serving. Place arugula in a large mixing bowl and very lightly coat with dressing. Adjust seasoning to taste. Spread greens on a large platter..
- Put sliced beets and radishes in the same mixing bowl and toss with ½ cup of dressing until coated. Add the juice of half a lemon and toss again. Taste, adding more salt, lemon juice or dressing as desired. Lay the dressed beets and radishes over the arugula, shingling them to look like a mosaic..
- Lay slices of orange and grapefruit in between and underneath the beets and radish. Sprinkle with pistachios and serve with Green Goddess Salmon.
Discover more:
More Food