Citrus fruit is abundant this time of year and what a good thing too. Who couldn’t use a bit of that bright citrus color and flavor when winter seems to be dragging on forever and you wonder if spring will ever arrive? Well cheer up because the first day of spring is only about 5 weeks away and in the meantime you can try this fresh and spring-like recipe starring blood oranges, one of the most beautiful of all citrus fruit.
- 5 blood oranges, 5 cut into supremes and 1 juiced.
- 2 medium golden beets, top trimmed
- 4 cups baby arugula
- 1/2 red onion, thinly sliced
- 1/2 fennel bulb, thinly sliced
- 6 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp honey or coconut nectar
- 3 tsp fresh basil, minced
- 1/2 tsp sea salt or to taste
- Preheat oven to 350 degrees. Individually wrap the beets in foil and place on a baking sheet.
- Roast until tender, about 1-1 1/2 hours depending on the size of the beets. When cooled peel off the skin and set aside.
- Cut 4 oranges into supremes (see our post on how to supreme citrus). In a small bowl squeeze the juice from the orange pulp and then add juice from the remaining orange to equal 2 tbsp.
- Add the balsamic vinegar, lemon juice, 2 tsp basil, honey and salt. Whisk in the olive oil.
- Arrange 1 cup of arugula on to each serving plate. Thinly slice the beets and layer over the greens. Arrange equal portions of the orange supremes over the beets.
- Top with equal amounts of red onion and fennel.
- Drizzle with dressing and garnish with remaining basil.
Makes 4 servings
The beets can be roasted at any time and then sliced when ready to serve. Substitute with regular oranges if you don’t have blood oranges available.