Not only bright in colour but flavour too, this fresh salad is perfect for anytime of year.
The small bits of pickled red onion and olive are my favourite, they bring a salty, briny and acidic bite to the dish.
Get creative with different varieties of citrus and beets too!
Photo by 515 Photo Co.
Mis en Place
Citrus
*I used a combination of Navel, Cara Cara and Blood Orange
Roasted Beets, peeled and cleaned
Watermelon Radishes
Mustard Microgreens
Fresh Thyme
Green Olives, pitted
Pickled Red Onions
1/2 Red Onion
3/4 C. Apple Cider Vinegar
1/4 C. Water
Sea Salt
1-2 Tbsp. Honey
A Pinch of Chili Flakes
Dressing
Olive Oil
Champagne Vinegar
Juice of Orange
Honey
Half a Shallot, finely chopped
Freshly Ground Pepper
Salt
Prepare Pickled Red Onions
Step 1
Thinly slice red onion.
Step 2
In a small saucepan combine ingredients and bring to a simmer.
Step 3
place onions in a jar or container and pour the hot vinegar mixture over the onions.
Let marinate for a minimum of 30 minutes.
Store the remaining in the refrigerator for up to two weeks.
Prepare Dressing
Whisk ingredients in a bowl together and set aside until ready to use.
Assembly
Thinly slice roasted beets, watermelon radishes and oranges, layer them on your platter.
Sprinkle microgreens and thyme.
Drizzle dressing.
Break up green olives and add pickled red onions.
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