Category: Salads

6 large Beets, red chiogga

6 large Beets, gold chiogga

6 Blood oranges

1/4 Red onion, julliened



VINAIGRETTE



1 Lime, juice of

1 Orange, juice of

1 Lemon, juice of

1/4 cup Rice wine vinegar

1/8 cup Soy sauce

1/4 cup Sesame oil

1/4 cup Canola oil

1 tsp Ginger, chopped

1 tsp Garlic, chopped

1 tsp Cilantro, chopped

GARNISHES: Bibb lettuce leaves, carrot curls, pomegranate seeds, chopped chives



Blanch Chiogga beets until tender and chill in ice bath.



With a paring knife, peel and wedge blood oranges, removing all membrane. Mix ingredients for vinaigrette and let infuse for at least 2 hours. In a small mixing bowl, toss beets, blood orange wedges and red onions with vinaigrette. Place Bibb lettuce leaves on center of plate and top with salad. Top salad with carrot curls. Sprinkle perimeter of salad with pomegranate seeds, chopped chives and drizzle with blood orange juice.



Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1



Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>



Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.