Roasted Beetroot, Blood Oranges, and Three Salads with Pine Nuts in Orange Oil
Appetizers • World
Description
Roasted beetroot, blood oranges, and three salads with pine nuts in orange oil
Ingredients
- Orange juice concentrate 15 fl oz
- Meyer Lemon Juice 0 fl oz
- Grapeseed Oil to taste
- Beetroot 2 pieces
- Endive 2 heads
- Romaine lettuce 1 piece
- Green Butter 1 bunch
- Asparagus 24 pieces
- Oranges 2 pieces
- Pistachios 2 tablespoons
- Champagne Vinegar 1 tablespoon
- Walnuts 1 tablespoon
- Olive Oil 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the orange oil, heat the citrus juices in a saucepan over medium heat until slightly thickened. Cool to room temperature and add an equal amount of grape oil. Mix well.
Step 2
Meanwhile, preheat the oven to 355°F. Trim the stems from the beetroot, leaving about 1 cm. Wrap the stems in foil and place the beetroot in the oven for about 1 hour. Cool, peel, and cut each into 12 wedges.
Step 3
For the vinaigrette, mix the vinegar, walnut oil, and olive oil. Season with salt and pepper.
Step 4
In boiling salted water, cook the asparagus for about 3 minutes until tender. Rinse under cold water and dry. Cut into small pieces.
Step 5
Before serving, in a large bowl, mix the chopped frisée, endive, and green lettuce. Add the vinaigrette, mix well, and place in the center of 6 serving plates. Top with beetroot, peeled and sliced oranges, asparagus, and sprinkle with pine nuts. Drizzle with orange oil and serve.
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