Corazon Recipe

Toast and candy pepitas

In a small nonstick skillet over medium heat, add the unsalted butter and allow to melt. Add the raw pepitas and toss to coat. Sprinkle the granulated sugar and a pinch of salt over the seeds. Continue cooking, stirring frequently, until the sugar melts and coats the pepitas and they become fragrant and lightly glossy, about 4–6 minutes. Immediately transfer to a parchment-lined tray to cool and separate. Let cool completely; break apart any clusters. Set aside.

Combine the blood orange juice, fresh orange juice, and red wine vinegar in a small bowl or jar.

Add the honey, Dijon mustard, and minced shallot. Whisk together until combined.

While whisking continuously, slowly drizzle in the extra-virgin olive oil to create an emulsion. Alternatively, place all ingredients in a jar with a tight lid and shake vigorously until emulsified.

Season with salt and freshly ground black pepper to taste (about 1 tsp salt and 1 tsp pepper total). Taste and adjust sweetness or acidity with an extra 1/2 tsp honey or 1/2 tsp vinegar if desired. Refrigerate until ready to use; bring to room temperature and shake before serving.

Prepare the beets: If using cooked beets, slice into 1/4-inch rounds or wedges. If cooking raw beets yourself, preheat oven to 400°F (200°C). Wrap whole beets in foil, roast until tender when pierced, about 45–60 minutes depending on size. Let cool, peel, and slice.

Segment the oranges: Using a sharp knife, slice about 1/4 off the top and bottom of each orange. Stand the orange on a cut end and slice the peel and pith away, following the curve. Working over a bowl to catch juices, cut between the membranes to release individual orange segments (supremes). Reserve any juice collected for the vinaigrette or to drizzle.

Plate the greens: Place 3/4 to 1 cup mixed greens per serving on chilled plates and gently toss with about 1 tbsp vinaigrette per serving so leaves are lightly dressed.

Arrange the beets and oranges over the dressed greens: distribute slices of beet and orange segments evenly so each plate has a balanced mix.

Crumble goat cheese over the salads: scatter about 1 oz goat cheese per serving in small crumbles.

Scatter the candied pepitas over the top (about 2 tbsp per serving) to add crunch and a sweet-savory note.

Finish and garnish: Drizzle an additional teaspoon of vinaigrette over each plated salad if desired, grind a little fresh black pepper over the top, and garnish with fresh mint leaves if using.

Serve immediately so greens stay crisp and pepitas remain crunchy.