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Beet and Orange Salad with Chilled Avocado Soup

It's spring and we're starting to lighten up our diets.  Chef Brian Romano has this flavorful soup and salad combination you'll want to try!
Beet and Orange Salad with Chilled Avocado Soup
Brian M. Romano, CEC
Serves 4


2                Beets, quartered
1/3 cup      Sugar
2 cups       Water
2                Oranges
2                Garlic cloves, chopped
3 Tbl          Chopped Shallots
1/4 cup      Cider vinegar
1/2 cup      Olive oil
1/4 cup      Fresh cilantro, chopped
1/2 tsp       Salt
4 oz           Spring mix
4 oz           Queso Fresco

Advance preparation:

1.    Remove the peel from oranges (keep half of the orange peels to cook with beets).
2.    Using a knife segment oranges by cutting between the white membranes. Put the segments to the side. Squeeze out any remaining juice from the remainder of the orange in a small bowl for the vinaigrette, and set aside. 
3.    After peeling the beets, cut them into thin wedges. Bring water to a boil, and then add sugar, beets and orange peels. Cook beet mixture until al dente. Remove beets from liquid; keep 1 cup of the sugared beet water mixture to make vinaigrette. Allow to cool. 


1.    In a food processor or blender, blend garlic, shallots, orange juice, beet juice, cider vinegar, olive oil, salt and of the chopped cilantro together until smooth.
2.    Place spring mix onto the plate; distribute the beets and orange segments onto the plate. Pour dressing over the top. Finish by garnishing with the remaining cilantro and crumbled Queso fresco.
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