Bright Winter Salad of Mixed Citrus and Avocado
This fabulous dish fully celebrates winter’s bright culinary gems, bringing sunshine and cheer to any winter table. When most people think of winter recipes, they imagine heavy roasts and cozy porridge - it can be easy to forget that winter is also the ideal time to embrace the wonderful citrus and avocados that are at the height of their season. Here, a delectable mix of citrus, beets, avocado, pistachios and fresh mint is made even more delicious when doused in luscious CalPure® California Grapeseed Oil.
- ½ pound small-medium beets (a mix of Chioggia and dark red beets is particularly beautiful in this salad)
- zest and juice of 1 Navel or Valencia orange
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons CalPure® California Grapeseed Oil
- flakey sea salt
- 1 pink grapefruit
- 1 blood orange
- 1 tangerine
- 1 avocado
- ¼ cup toasted pistachios, coarsely chopped
- ¼ cup coarsely chopped fresh mint
Preheat oven to 400 degrees Fahrenheit.
Trim greens from the beets, but leave the skins on. Place beets in a roasting pan, add ¼ cup of water to the pan and cover the entire pan with tinfoil, creating a nice moist environment for the beets to roast and steam simultaneously. Cook beets until tender when poked with a sharp knife. (Cooking time will vary depending on the size of the beets – 30-90 minutes.)
When beets are cooked through, let them cool to room temperature. In the meantime, get out a wide, shallow bowl and lightly whisk together the ingredients for a bright citrus dressing: juice and zest of one orange, shallot, red wine vinegar, grapeseed oil, and a generous pinch of flakey sea salt. When beets are cool enough to handle, slide off the skins and cut the beets in half, then slices halves into wedges (6 wedges per beet). Add the still warm beets to the bowl and toss gently to encourage the flavors to mingle. Let beets soak up the dressing for at least 30 minutes at room temp, or up to overnight in the refrigerator.
Just before serving, cut off the ends of the citrus, then slice off all the rind and as much pith as possible off the sides. Cut the peeled citrus into 1/4" rounds, like pinwheels. Layer the citrus, avocados, and beets loosely on a platter and drizzle their soaking liquid/dressing onto the entire dish. Season with additional salt to taste. Add a scattering of chopped pistachios and mint. Serve immediately.