Citrus Beet Root Salad

BRIGHT AND TANGY CITRUS IS A NATURAL COMPANION TO SWEET AND EARTHY BEETS. WE USED NAVEL ORANGE HERE BUT ANY VARIETY OF ORANGE, GRAPEFRUIT OR TANGERINE WOULD BE DELICIOUS HERE.

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Step 1

Add all the dressing ingredients, except the olive oil to a high speed blender and blend until smooth, pushing down the sides with a rubber spatula as needed. With the blender running, slowly drizzle in the oil until emulsified. Taste and adjust the seasoning.

Step 2

Store in an airtight container in the refrigerator for up to 3 days.

Step 3

Preheat the oven to 350F/180C. Clean the beets thoroughly and place in an oven safe baking dish with a ¼ cup of water. Cover with tin foil and bake for 25-30 minutes or until tender, time will vary depending on the size of the beets. Allow beets to cool slightly and remove the skins by rubbing them with your hands or using a paring knife to gently scrape off the skin. The beets will stain so wear gloves and be mindful of the work surface. Cut the beets into quarters if large or halves if using baby beets. In a skillet on medium low heat, warm the beets through with a spoonful of water, keeping in mind that the darker liquid from the roasting dish will stain your lighter colored beets as they heat through. Once heated through, add the beet greens and a pinch of salt and stir to wilt then remove from the heat.

Step 4

To serve, splatter your plate with dressing and scatter your beets in a variety of colors along with the beet greens. Next, place your orange segments and avocado pieces at different points on the plate. Drizzle the plate with dressing and sprinkle sumac over all the avocado pieces. In a small bowl, season the mixed greens with dressing and scatter on top of the plated ingredients. Garnish with shaved oca or radish.