It's that short period of time when blood oranges are in season and I can't get enough of this beautiful citrus fruit. Of course, you can squeeze it and have yourself a perfectly delicious glass of sweet juice, but I love to use it in savory recipes too. When arranged on a plate with some chioggia beets, avocado and radishes, it makes a colorful, flavorful and healthy salad - just the right thing after all that holiday indulgence.
I topped it off with a few pistachios and bits of parsley and baby arugula to add even more texture and color. It's not necessary, but if you've got an olive oil that's infused with blood orange, so much the better for the dressing. I live near a store that sells many varieties of flavored olive oils but if you don't, you can order some online here. You'll be surprised at how much extra oomph it can impart to a salad.
Avocado-Beet-Blood Orange Salad
for two servings
two large beets - I used chioggia since red beets wouldn't have provided enough contrast with red oranges
2 blood oranges
2 T. of pistachios
1/4 cup blood orange flavored olive oil or a little more
1/8 cup white balsamic or sherry vinegar
1/8 t. honey
1/8 t. of Dijon mustard
Scrub the beets, coat with olive oil and roast in a 375 degree oven for one hour. Cool, peel and slice into rounds.
Peel the avocado and slice.
Wash and slice the radishes.
Peel the blood oranges and slice into discs.
Arrange the vegetables and blood oranges on a plate, then tuck in some arugula leaves and parsley leaves here and there. Drizzle the dressing on top, then scatter the pistachios over everything.