beet, citrus + radish salad with mustard vinaigrette

When it comes to cooking, I don’t really look for inspiration. The contents of my fridge and my demanding cravings are what really guide me in the kitchen. Today’s post, however, is a little different.
My friend Annie Ladino works in fashion and asked me to cook up some dishes that would mimic trend reports she built from runway shows. Once I saw her photos, it wasn’t difficult to get inspired and envision this season’s collections on a plate. This is just a sneak peak, but Annie and I plan on joining our hobbies every almost every Friday, so stay tuned.
I’m milking the last of the citrus for the season. The pink segments you see are cara cara oranges. They are even lower in acidity than blood oranges and are subtle in flavor. They are also a breeze to segment, just like grapefruit. Click here for directions on segmenting citrus.
There’s nothing I love more than a plate of rich colored fruits and vegetables –  this is nature’s way of telling us how to eat right. Who knew fashion could produce such a gorgeous and nutritious meal?
beet, citrus + radish salad with mustard vinaigrette
(serves 2)
4 golden beets*, boiled, peeled and cut in quarters
1 purple beet, boiled, peeled and cut in quarters
2 radishes, thinly sliced
1 cara cara orange, segmented
1 blood orange, segmented
Bibb lettuce
1/4 cup Mustard Vinaigrette (recipe follows)
In a mixing bowl, combine, beets, radishes, oranges, lettuce and vinaigrette; toss gently. Season with coarse salt and cracked pepper.
For Mustard Vinaigrette: In a small bowl, whisk together 1 teaspoon dijon mustard, 1 teaspoon whole grain dijon mustard, 3 tablespoons white balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon honey. Slowly add 3 tablespoons olive oil; whisk until emulsified.

the beauty of golden beets

*Golden beets taste earthy like purple beets but sweeter. The best part is they don’t bleed when cooked so you don’t have to worry about staining your clothes or fingers. Beets are available year round. I love roasting or boiling them in the winter and grating them raw into salad in the summer. Click here for more info.
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3 thoughts on “beet, citrus + radish salad with mustard vinaigrette

  1. Sigh…love food with pretty colours! I also got inspiration for a salad from thinking of colours on a pretty spring dress. Tasted rad. This salad looks like it has a great combo of flavours too.

  2. Pingback: shells with roasted cauliflower, anchovies + ricotta | Top of the Apple

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