Toss the citrus, beets and shallots together with enough vinaigrette to coat, then arrange on a serving platter. Stir in the chopped herbs and season to taste with salt and pepper. Reduce by half, about 8 minutes. Remove from heat and cool to room temperature. Add the honey, then whisk in the olive oil.
Add the vinegar and bring to a boil over medium-high heat. To make the vinaigrette, place 1 cup of the citrus juice from the shallot marinade in a saucepan. Strain the juice into a separate bowl and add the shallot marinate for 30 minutes.
BEET AND CITRUS SALAD FREE
Working over a bowl to catch the juice and using the white lines as guides, cut the segments free from the fruit, letting each one fall into the bowl as you go. After removing the segments, squeeze the remaining fruit to extract all the juice.
BEET AND CITRUS SALAD SKIN
Stand each fruit on one of its cut ends and slice off the outer skin following the natural curve of the fruit, removing as much white pith as possible. Pair it with an IPA, especially one that is adorned with citrus notes.Slice off the top and bottom ends of the citrus with a sharp paring knife. The recipe for this super amazing citrus salad is below. If you’d like to check out the produce I used in this post, you can find the Blood Oranges here and the Cara Cara Oranges here! They truly have some amazing recipes utilizing in-season produce. I have also been frequenting the recipe section of their website. If you’re interested in learning more about Melissa’s Produce, head over to their website and check it out! The Blood Oranges and Cara Cara Oranges were so amazing, that I literally could not keep my hands off of them the second I opened the package. Drizzle with the vinaigrette and sprinkle with salt and black pepper. I think the golden beets and fennel add the perfect crunch to this citrus salad. Feel free to cook them to your liking if you wish and then assemble. The citrus salad part of this recipe is the simplest of all, as all you need to do is peel, slice and assemble! I wanted to mention that I did use raw beets. Emulsify and then start drizzling in your olive oil. Once infused, you discard the cinnamon sticks and cloves and add the honey to a blender along with some white wine vinegar, salt and pepper. 10 minutes should be a sufficient amount of time to extract that spice.
I tend to infuse for quite a while to really extract the flavor (a couple of hours), but I know most of you don’t have that kind of time on your hands. Honey is infused with cinnamon sticks and cloves in a small saucepan over low heat. The spiced honey vinaigrette is pretty straight forward. I mean, who needs candy when that’s basically what they taste like! Natural sweetness…mmmm…my mouth is watering just thinking about it. I was so excited to get my hands on some of Melissa’s Blood and Cara Cara Oranges as they are some of my favorite citrus out there. So this salad is pretty straight forward, takes hardly any time at all and I love it for a quick lunch, small snack, or a side dish at dinnertime. A clever mix of raw golden beets and beautiful winter citrus is the highlight of this salad. I love that you see all kinds of fresh citrus gracing the shelves at the local market, and I don’t know about you guys, but I ALWAYS come across something I’ve never seen before! I thought that I would pay tribute to citrus season and share one of my favorite salads to date. Others love squash season, but one thing I know to be true is that citrus season is the best season around. This post has been sponsored by Melissa’s Produce, where they provided the product for this recipe. Topped with fresh fennel and avocado and an utterly glorious spiced honey vinaigrette, this citrus salad with cool you down and warm you up all at the same time!
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