Beet and citrus salad11/28/2023 ![]() ![]() Meanwhile, in preparation for my bachelorette party two weekends ago (more to come on that), Lucas began the whole-house cleaning that I joined in with after the luncheon. My namesake Sarah and her daughter Sofia threw me a beautiful bridal luncheon on Memorial Day weekend, complete with a homemade menu of all my favorite foods (and a gluten-free dessert!), wedding-themed tissue pom decorations, and lots of girl chat with a group of wonderful women. Wait, wasn’t that like weeks ago, you ask? Yes, but that doesn’t mean we can’t talk about it, ok?! What I love about three-day weekends is that you can spend one full day getting all kinds of work done, spend another day eating lots of food with long-lost friends, and still have one more day to catch up on sleep and recharge. Hope you had a productive and relaxing Memorial Day weekend like us. On a less somber note, it’s now less than three weeks until I marry my best friend! I’ve only got this last name for a short time now. ![]() I hope whatever you’ve filled in those blanks with doesn’t hurt your feelings too much. I’ve just been very _, spending way too much time _, and way too _ to blog. Not gonna lie, I’ve probably had time to pop in and say hi, but I’ve just been too exhausted to think about what’d I say. I’ve been spending my days and nights wedding planning (and bridal showering and bacheloretting – yup, it’s a verb now). Garnish with fresh mint leaves and lime and blood orange zest. Divide the blood orange, grapefruit, and golden beets between four plates and drizzle with remaining dressing.Add the beets to a bowl and toss with 1 tablespoon of the lime dressing. Once they’re cool enough to handle, peel the beets and slice them into wedges.Combine the olive oil, lime juice, agave, and a pinch of salt in a small bowl and whisk together. Slice the blood orange into ¼-inch rounds and set aside. Then use your knife to carefully cut away the peel, leaving as much fruit in-tact as you can (see video above). Use a sharp knife to slice off the top and bottom from each blood orange.Unwrap the beets and allow them to cool while you prep the rest of the salad. Place on a baking sheet and roast for 45 minutes, until fork tender. Wash and trim the beets and wrap each in a square of aluminum foil. Perhaps near a pool? I can dream! I hope you enjoy this simple salad and have fun plating all of the beautiful shapes and colors. I imagine enjoying it at an outdoor dining table with a good bottle of wine and great friends. This Beet and Citrus Salad with Mint is an ideal first-course when you want to impress your dinner guests. I’m a visual person so I recorded a quick video of how to supreme an orange. You’ll need to roast the beets and supreme the blood oranges and the grapefruit, which can take some patience. I will admit, this is not a weekday pack-and-go salad. Fresh basil would also be a delicious addition or swap for the mint. Mint adds more fresh flavor and an agave-sweetened lime dressing ties everything together. Bonus: they won’t stain your cutting board! The beautiful golden color pops against the deep blood orange and pink grapefruit. Golden beets are less “earthy” than red beets and they’re also sweeter. If you’re not typically one to make or order a beet salad, hear me out. This Beet and Citrus Salad with Mint serves as a good reminder that salads don’t have to be stuffed with leafy green vegetables. You’ll notice there aren’t any salad greens here. I highly recommend it if you’re ever in the area! The salad you see here is simpler but still makes a big impact. Their version had gem lettuce, radish, curried lime dressing, and candied coriander. The Beet and Citrus Salad at Little Sama completely blew me away.
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