Winter Citrus and Beet Salad with Pickled Scotch Bonnet and Shallot
Chef Alexa
Rated 5.0 stars by 1 users
Author:
Chef Alexa
This bright and zesty salad is the perfect citrus-forward starter for a Valentine’s Day meal!
Ingredients
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3 oranges, peeled and sliced into rounds
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1 grapefruit, peeled and sliced into rounds
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1 large shallot, thinly sliced
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1 tsp Hot Truff
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3/4 cup rice wine vinegar (plus 2 tbsp for beets)
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3 medium beets, roots and stems removed
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3/4 cup water
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1/4 cup Sweet Pucker dressing (plus more for drizzling)
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1/2 tsp Hot Mother Truffler salt (plus more for garnish)
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Pistachios, shelled and roughly chopped
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Fresh parsley or microgreens for garnish
Directions
Pickle the Shallots:
In a small bowl, combine the thinly sliced shallots, Hot Truff, and 3/4 cup rice wine vinegar
Let the shallots pickle for at least 1 hour or overnight in the fridge for best flavor
Roast the Beets:
Preheat your oven to 350°F (175°C)
Place the beets in a roasting dish with 3/4 cup water and 2 tbsp rice wine vinegar. Cover tightly with foil and roast for about 1 hour, or until the beets are fork-tender
Remove from the oven and let cool for 5 minutes, until safe to handle. Peel the beets and slice them into thin wedges
Toss the beet wedges with 1/4 cup Sweet Pucker dressing and 1/2 tsp Hot Mother Truffler salt. Set aside to marinate
Assemble the Salad:
On a serving dish, layer the marinated beets, orange slices, and grapefruit rounds, creating a colorful arrangement
Strain the pickled shallots and scatter them evenly over the salad
Dress and Garnish
Drizzle additional Sweet Pucker dressing over the salad to taste
Sprinkle with chopped pistachios and garnish with parsley or microgreens
Finish with a light sprinkle of Hot Mother Truffler salt for a spicy and savory kick
Recipe Note
Love you guys! Try it! Bye!
