Citrus & Beet Salad W/ Pickled Serrano & Shallots

• celkový čas: 2 hours

Ingredience

3 blood oranges, peeled and sliced into rounds

1 large or 2 small shallots, thinly sliced

1 serrano or fresno chili, thinly sliced

¾ cup white vinegar, plus more as needed

2 large or 3 medium beets, root and stem removed with skin on

¾ cup water

2 tbsp rice wine vinegar

2 tbsp pistachios, shelled and roughly chopped

Parsley, optional for garnish

Flaky sea salt

Dressing:

¼ cup olive oil

2 tbsp champagne vinegar

½ tsp honey

Pinch of salt

Pokyny

Add shallots and serranos to a bowl. Cover with white vinegar and allow them to pickle for at least an hour up to overnight. The longer the chilies pickle, the more mild the heat level.

Preheat oven to 350°F. Add beets, ¾ cup water and 2 tbsp rice wine vinegar to a roasting dish and cover. Roast until beets are cooked through and fork tender, about one hour. Allow them to cool until safe to handle then peel and cut into thin wedges.

To make dressing, combine ingredients in a small bowl and whisk well.

To make salad, layer beets and citrus on your serving dish. Strain shallots and serranos from vinegar and spread evenly over salad. Pour dressing over top then garnish with pistachios, parsley and flaky sea salt.