Jun 22 2015

Roasted Beet and Grilled Orange Salad with Chive Dressing

by Kathryn Budig

A Summer Solstice Salad

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Happy Summer Solstice! Yesterday was the longest day of the year where the sun seemingly stands still and light fills up the world. It’s the first day of summer which means a season of welcomed bright salads. I’ve made it my duty to eat a salad with every dinner this summer season. Sometimes I stick to a classic green salad while other times I get crazy with gorgeous salads like the one you’ll see below.

I’ve always been a huge fan of roasted beets and grilled citrus. I added a bit of peppery wild arugula to give it some bite, as well as creamy avocado, savory tomatoes, and a nutty hemp seed finish. Not to mention my favorite herb—CHIVES! Seriously, I have a problem. I put these little pieces of green gorgeousness on everything and it makes for a killer salad dressing! Dig in!

 

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for salad:

serves 2-4

1 red beet, peeled and halved

1/2 cup + 1 tablespoon olive oil

1/2 teaspoon red pepper flakes

2 oranges, peeled and sliced

1 avocado, cubed

1 cup cherry tomatoes, halved

3 cups wild arugula

 

Chive Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon champagne vinegar

1 large shallot, minced

1/2 lemon, juiced

3 tablespoons chives, minced

1 tablespoon dijon mustard

1/2 teaspoon sea salt

1/2 teaspoon black pepper

hemp seeds to garnish

 

Preheat oven to 400F. Place your beet into a large tin foil bed and drizzle with 1/2 cup olive oil and a sprinkle of sea salt. Fold excess foil over the beet and roast for 45 minutes to an hour or until the beet is soft. Reserve the beet infused olive oil (you’ll use some of it later for this recipe and can keep on hand for other dressings or as a yummy extra kick of flavor). Slice your beet into thin medallions.

Warm 1 tablespoon of olive oil in a frying pan with your cherry tomatoes and red pepper flakes. Dust lightly with sea salt and sauté for 3-5 minutes or until wilted.

Warm a grill pan on high heat. Brush the grill pan and orange slices with the beet infused olive oil (this will prevent sticking). Grill your oranges for roughly 1 minute per side.

Whisk together all of your salad dressing ingredients.

Plate your salad in layers of arugula, beets and oranges sprinkled with tomatoes and avocado. Dress the salad according to your liking and sprinkle with hemp seeds.

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photos and styling: Cynthia Groseclose

 

Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016)available for pre-order HERE.