The root of it all
A delicious beet salad for the start of spring
Hello people! Hope you’re all having a great week so far! Tomorrow is the official first day of spring, but depending on where you live, you might still feel a little cool in the air. So I think it’s time to be saying goodbye to some of our favorite winter ingredients, as we make room in our fridges and pantries for all of the fresh new ingredients of spring!
I’m talking about beets, people! And citrus, of course—just a few more weeks of peak citrus…I’ve been loving the kishu mandarins coming out of Ojai.
I hope your knife skills are well honed at this point, because you’ll be using those citrus supreme-ing skills again (remember the last two recipes, endives and oranges, and oranges and cinnamon?)! Today’s recipe is an amazing version of a beet and citrus salad that we serve at Jaleo!
I love this salad because it is all about balance. The rich, earthy beets of course are the star, and their sweetness is complemented by the juicy oranges. You get the fresh tartness of the grapefruit, nuttiness from the pistachios, and a sharpness from the blue cheese (try to find Mamá Marisa if you can!), all tied together with a citrus-sherry vinaigrette on a bed of creamy Greek yogurt. It’s also so beautiful to look at, whether you’re serving it as a first course or a main dish!
This takes just a little time to come together (but it’s definitely not a project recipe), only because you want to treat the ingredients with care. But ultimately it’s a simple combination of a few perfect ingredients that dance so nicely together on a plate. Let me know how you like it! Or even better, come into Jaleo, order the salad, and see how you did!
Ensalada de Remolacha
Beet Salad from Jaleo
Serves 4