The Beet Salad

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A mainstay of both our lunch and dinner menus, the current rendition of the beet salad combines sweet, salty, earthy, and tangy in a balanced and tasty way!
IMG_0004Marinated Beets
5-8 beets
Extra virgin olive oil
Salt
1 quart orange juice
3 tablespoons honey

Roast beets with olive oil and salt, chop, and set aside. Reduce one quart orange juice by half and add honey. Toss with chopped beets.

Orange Pistachio Vinaigrette
1 cup water
2 cups roasted pistachios
1 cup honey
3 shallots, minced
2 cups champagne vin
3 cups canola oil
salt

Caramelize honey with shallots and pistachios. Deglaze pan with vinegar and blend with water. Stream in oil and add salt to taste.

Toss glazed beets with arugula and dressing. Finish with pistachio bits and blood orange and grapefruit supremes. Enjoy!

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