Yellow beet and blood orange salad

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Yellow beet and blood orange salad

Yield 4

Author Arlene Jacobs

Ingredients

• 2 large yellow beets
• 2 blood oranges
• 1 tsp. orange zest
• ½ bunch asparagus
• 4 tbsp. extra-virgin olive oil
• ½ tsp. Dijon mustard
• 1 tbsp. plus 1 tsp. lemon juice
• 2 tsps. orange marmalade
• Salt & pepper, to taste
• ¼ cup chopped pistachios
• 1 cup mixed sprouts

Instructions

1. Preheat the oven to 400 o F.
2. Wash the beets, cut off both the root and stem ends and wrap them in foil. Roast for about 1 hour until soft in the middle when pierced with a knife. Let cool. Peel and cut into 3/8 “ rounds.
3. Wash and trim the tough ends of the asparagus, place on a sheet pan and drizzle with 1 tbsp. of the extra-virgin olive oil. Season with salt and pepper. Roast, uncovered for 5-7 minutes. Let cool.
4. Wash and peel the blood oranges and cut them into 3/8” rounds.
5. In a small bowl add the Dijon mustard, lemon juice, marmalade salt and pepper. Whisking constantly, slowly add the remaining 3 tbsps. olive oil until well combined. Stir in orange zest.
6. Arrange the beets, oranges and asparagus on the plate and sprinkle them with the pistachios. Sprinkle lightly with salt and pepper. Garnish the plate with the sprouts and drizzle overall with the vinaigrette.

www.jennyedenberk.com/plant-based-recipes/yellow-beet-and-blood-orange-salad

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