Name: Aunt Petunia's Pickled Beet & Blood Orange Salad (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Holiday
Ingredients: 1 lb Beets-medium, pre-cooked and pickled; 3 Blood Oranges; 5 oz Arugula; 3 tbsp Olive Oil-extra virgin; 1 tbsp Red Wine Vinegar; 1 tsp Honey; 1/4 tsp Salt; 1/8 tsp Black Pepper-freshly ground; 2 tbsp Pistachios-shelled and chopped

Aunt Petunia's Pickled Beet & Blood Orange Salad

Recipe tier

½ lb Beets (golden and red, pre-cooked and pickled)
1½ count Blood Oranges (Cara Cara)
1 oz Microgreens (radish or beet)
4.0 oz Burrata
⅛ cup Pistachio Oil
1 tbsp Blood Orange Juice
½ tbsp Champagne Vinegar
½ tsp Honey
⅛ tsp Fleur de Sel
1 pinch tsp White Pepper
1 tbsp Pistachios (shelled, toasted)
½ tsp Orange Zest

Equipment

Small bowl
Whisk
Cutting board
Knife
Large bowl

Instructions

🎙️ Cook with voice coach

1. Emulsify the vinaigrette by whisking the oil, juice, vinegar, honey, and seasonings until thickened.
2. Supreme the blood oranges to ensure clean segments free of pith.
3. Slice beets into uniform, elegant shapes for presentation.
4. Build the salad base with microgreens, layering beets and citrus segments for visual balance.
5. Nestle the burrata amongst the salad components.
6. Dress with the vinaigrette and reserved citrus juice.
7. Garnish with toasted pistachios and fresh orange zest; serve immediately.

Nutrition per serving

Calories 180