California Farm Glazed Summer Beetroot and Mandarin Dinner Salad
Introduce
Chef :
Hobby Horseman
California Farm Glazed Summer Beetroot and Mandarin Dinner Salad
April-May is the best time to plant summer beets here, tender and ripe in July, they get woody after that. We plant Detroit Red, a traditional deep red round beet, and eat the tender tops in salads. Summer beets cook quicker and are milder than winterbeets, they glaze well and pair well with mandarins in summer dinner salads. The beet juice makes a special salad dressing.
#GoldenApron23
Ingredient
Food ration :
2 people, 2 big dinner salads
Cooking time :
1 hour
Cooking instructions
* Step 1
Trim tops and root from unpeeled whole beets, boil beets in salted water till soft, about 45 minutes, cool in cold water. Peel will rub right off, slice and dice beets the size of half a mandarin section.
* Step 2
Heat cast iron skillet, heat mandarin peels in Tbs of water to extract the oil, then remove peels. Add brown sugar in balsamic vinegar till syrupy, add beets and glaze, 10 minutes, they will release beet juice. Use beet juice for salad dressing, it tastes amazing.
* Step 3
Wash and chop romaine lettuce to bite size pieces, mix with chopped green beet tops and chopped parsley. Dice slice of mild red onion. Mix romaine, greens, mandarin halves, red onion. Pour glazed beets and their juice over the salad, mix, sprinkle sesame seeds and sunflower seeds on top, jenjoy.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
9. Understand the Impact of Food
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