I’m taking a “cookbook workshop” on The Forest Feast Cookbook. This cookbook is chalk full of simple vegetarian recipes. All are filled with vibrant flavours. As you probably know from my winter fruit salad, I’m a big fan of citrus fruits. Paired with thick cut earthy beets and dressed with a bright citrus vinaigrette … salad perfection.
As you can see from the image above, I’ve used different varieties of oranges. Feel free to mix things up and use your favourite citrus fruits.
Recipe from: The Forest Feast Cookbook
2 large beets, peeled and sliced into 1/4″ circles
1 green onion, thinly sliced
3/4 cup olive oil
1/4 cup white wine vinegar
2 tsbp orange zest
3 tsbp orange juice
1 tbsp lemon juice
1 shallot, finely minced
Place beet rounds in a pot and cover by 2″ with water. Bring to a boil and cook for 10 minutes or until fork tender. Drain and set aside.
Remove peel and white pith from oranges and grapefruits using a sharp knife. Cut into 1/4″ circles.
To serve, stack the beets and citrus rounds, alternating, with the biggest on the bottom. Top with dressing and green onion slices.
Place in a jar and shake until well blended. Will keep for up to 1 week in fridge and makes enough for 4 full salads, meaning you’ll have leftovers for the rest of the week (hooray!).