Earthy beets and tangy citrus pair perfectly with rich walnuts and Octonuts California Walnut Oil in this colorful salad! 🍊 Feel free to use whatever citrus fruit is in season — blood oranges would be beautiful, or even pomelo!
2 medium beets, roasted, peeled and sliced
2 tangerines, peeled and sliced
1 Cara Cara orange, peeled and sliced
1 small ruby red grapefruit, peeled and sliced
CHAMPAGNE ORANGE VINAIGRETTE
2 TBSP Octonuts California Walnut Oil
Juice of 1 tangerine
1 tsp date syrup (maple syrup or agave also work)
1 tsp champagne vinegar
Salt and black pepper to taste
Garnish: walnuts and cilantro
Pre-heat the oven to 400°F.
Wrap both the beets in aluminum foil and place them on a baking tray in the oven. Bake them for 1 hour, or until the beets are tender to the center with a knife. Allow to cool and then carefully remove the peel.
Slice the beets into thin rounds.
Peel and slice all the citrus fruits into very thin slices and set aside.
Arrange the beets and citrus slices on a plate.
To make the Champagne Orange Vinaigrette, whisk together the Cold Pressed Virgin Walnut Oil, tangerine juice, date syrup, champagne vinegar, salt and pepper.
Drizzle the dressing over the beet and citrus salad, then garnish with walnuts and cilantro. Serve immediately.
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