Beet & Citrus Salad With Shaved Toscano And Thyme
Hitting you with a light, fresh and flavourful winter salad recipe this week! This Beet & Citrus Salad With Shaved Toscano and Thyme is insanely easy to throw together and looks like art on the plate!
The natural sweetness and earthiness of Cookstown's organic mixed beets combined with tart and tangy oranges and grapefruit, peppery microgreens, crunchy walnuts and salty Monforte Toscano, this salad hits all the right flavour notes.
- 1 x Cookstown Greens Hearty Mix Microgreens
- 1 x Cookstown organic mixed beets
- 2 x Mike & Mike's organic Valencia oranges
- 1 x Mike & Mike's organic grapefruit
- 4 x sprigs of Mike & Mike's organic thyme
- 1 oz Monforte Dairy Toscano, shaved
- 2 tbsp chopped Mike & Mike's organic walnuts
- 1/3 cup olive oil
- Vancouver Island Sea Salt
- Fresh ground pepper
Preheat your oven to 350°F.
Fill a Dutch oven or oven safe pot 3/4 full of water. Add your Cookstown beets to the pot and place in the oven to cook for 45 minutes to an hour, or until the beets are tender when pierced with a fork.
Remove the pot from the oven and remove the beets from the water. Let cool until they are cooled enough to handle with your hands. Carefully peel the beets and slice each beet into 1/4 inch thick discs. Set aside.
Take one of your oranges and slice the top and the bottom off. Stand one orange on a cut end and, using a sharp knife, cut away the rind and white flesh in strips from top to bottom, following the grooves of the fruit. Lay the orange on its side and cut into 1/4 inch-thick discs, yielding about 6 to 8 slices. Repeat with the same process with your grapefruit. Set aside.
In a small bowl, whisk together your olive oil, one teaspoon orange zest from your remaining orange, followed by the juice of the full orange and some chopped thyme. Season with a little bit of sea salt.
Plate your dish by adding some microgreens to your plate. On top of the greens, start layering slices of your beets, oranges and grapefruit. Drizzle with some of your dressing and top with some walnuts. Lastly, garnish with some thin shavings of Monforte's Toscano and enjoy for a light, bright and zesty salad!
Did You Try This Recipe?
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