Trio Of Beets Salad Recipe
red, gold & chiogga beets | fig | lemon poached radish | blood orange | candied marcona almond | ricotta salata | passion fruit vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the red, gold, and chioggia beets individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until tender. Let cool, then peel and cut into wedges.
Poach the Radishes
In a small saucepan, bring water to a gentle simmer. Add the radishes and poach for about 5 minutes until tender. Remove from water and set aside.
Prepare Blood Oranges
Peel the blood oranges and segment them, removing any seeds. Set aside.
Prepare the Figs
Cut the fresh figs into quarters and set aside.
Make the Vinaigrette
In a small bowl, whisk together the passion fruit pulp, olive oil, salt, and pepper to taste. Adjust seasoning as needed.
Assemble the Salad
In a large serving platter, arrange the roasted beet wedges, poached radishes, blood orange segments, and fig quarters. Sprinkle with candied Marcona almonds and crumbled ricotta salata. Drizzle with the passion fruit vinaigrette before serving.