It’s almost the middle of January. Ugh. The holidays are well behind us and I’ve finished off all the accumulated sweets and baked goods from Christmas; I have no more excuses. It’s time to settle into my annual winter detox routine. So much decadence always pays a toll and my body (and mind) are ready to reset. My fridge is restocked with lots of greens and fresh veggies and an abundance of citrus fruits. It seems counterintuitive, but winter is actually citrus season! Just in time for us to reclaim some much needed vitamin C. Despite the health benefits, I’ve never been the sort of person to just eat an orange on its own, but I do like adding them in unexpected places, like in a salad. They provide a nice contrast in texture and a welcome acidity.
This salad combines citrus with earthy beets, tangy goat cheese and nutrient dense greens, but what brings it all together is the yuzu dressing. Yuzu? It’s an Asian citrus fruit somewhere in between a lemon and a mandarin, but unique in flavor nevertheless. The dressing is bright and vibrant yellow like a lil’ bit of sunshine. So if one of your resolutions was to practice more self-care in 2020 you can start with this salad and preach the good word of yuzu!
Makes about 4 salads
3 beets, trimmed and scrubbed
8 oz baby kale or a super greens blend
2 oranges peeled and sliced thin crosswise; go crazy with blood oranges, Cara Cara, Mandarin or Valencia etc.
1 small red onion, sliced thin
4 oz goat cheese
½ cup Omed Yuzu Olive Oil
1 tbsp honey
¼ cup apple cider vinegar
Cracked black pepper
ROAST THE BEETS
Preheat the oven to 425. Wrap up scrubbed and trimmed beets in individual tin foil packets. Place them on a baking sheet and roast for about an hour until they’re tender.
Allow the beets to cool. Cut into bite sized cubes.
MAKE THE VINAIGRETTE
Add Yuzu Olive Oil, apple cider vinegar and honey to a bowl and whisk vigorously to emulsify vinaigrette. Season to taste with salt and pepper.
ASSEMBLE THE SALAD
Start with a big handful of greens. Layer the citrus slices, cubed beets, sprouts, crumbled goat cheese, and pepitas.
Drizzle the dressing and toss the salad.
MAKE A BEET TARTINE
You can make yourself a tasty tartine with your leftover salad ingredients! Spread a layer of goat cheese over some toasted bread. Add beets and pepitas for crunch. Drizzle yuzu oil on top.
What do you whip up when you’re trying to eat healthy in the new year?
Feel free to share your favorites in the comments below!
Previously on In the Kitchen with Jackie:
- Roasted Sweet & Smoky Brussels Sprouts with Pancetta + Grilled Cheese!
Ottanta al Tartufo Mac & Cheese
Trick or Treat Cheeseboard
Autumn Delicata Squash Salad
Hello! My name is Jackie Botto and I’ve been working with Di Bruno Bros. for almost five years now styling, photographing and sometimes cooking with all the phenomenal ingredients they offer. CHEESE? Yes, mostly cheese. This blog is the space where I’ll share the things I make. No, I am not a professional chef, I’m a home chef! I cook for myself, my family, my friends – and then I take photos of what I make with the hope it inspires you to cook too.Want to share some tips or pairings of your own? Please leave a comment below!
Is there a way to make this with pickled beets?
Yes, of course! Pickled beets would be a great addition.