Braised Beets Salad Recipe
pistachio butter, grapefruit supremes, watermelon radishes, feta cheese, baby kale, tarragon orange dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Braised Beets
Preheat the oven to 375°F (190°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice.
- 2
Prepare Grapefruit Supremes
Using a sharp knife, cut the top and bottom off the grapefruit. Carefully cut away the peel and pith. Over a bowl, segment the grapefruit by cutting along the membranes to release the supremes.
- 3
Prepare Watermelon Radishes
Thinly slice the watermelon radishes using a mandoline or a sharp knife.
- 4
Make Tarragon Orange Dressing
In a small bowl, whisk together olive oil, orange juice, honey, chopped tarragon, salt, and pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine the baby kale, sliced beets, grapefruit supremes, watermelon radishes, and feta cheese. Drizzle with the tarragon orange dressing and toss gently.
- 6
Serve
Plate the salad and drizzle with additional pistachio butter if desired. Serve immediately.
