Roasted Beetroot, Blood Oranges, and Three Salads with Pine Nuts in Orange Oil

Appetizers | World cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted beetroot, blood oranges, and three salads with pine nuts in orange oil

Ingredients

Orange juice concentrate - 16 fl oz
Meyer Lemon Juice - 1 fl oz
Grapeseed Oil - to taste
Beetroot - 2 pieces
Endive - 2 heads
Romaine lettuce - 1 piece
Green Butter - 1 bunch
Asparagus - 24 pieces
Oranges - 2 pieces
Pistachios - 2 tablespoons
Champagne Vinegar - 1 tablespoon
Walnuts - 1 tablespoon
Olive Oil - 4 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the orange oil, heat the citrus juices in a saucepan over medium heat until slightly thickened. Cool to room temperature and add an equal amount of grape oil. Mix well.

Step 2

Meanwhile, preheat the oven to 356°F. Trim the stems from the beetroot, leaving about 1 cm. Wrap the stems in foil and place the beetroot in the oven for about 1 hour. Cool, peel, and cut each into 12 wedges.

Step 3

For the vinaigrette, mix the vinegar, walnut oil, and olive oil. Season with salt and pepper.

Step 4

In boiling salted water, cook the asparagus for about 3 minutes until tender. Rinse under cold water and dry. Cut into small pieces.

Step 5

Before serving, in a large bowl, mix the chopped frisée, endive, and green lettuce. Add the vinaigrette, mix well, and place in the center of 6 serving plates. Top with beetroot, peeled and sliced oranges, asparagus, and sprinkle with pine nuts. Drizzle with orange oil and serve.