Beet Salad with Citrus Mustard Dressing
4 large beets
2 large oranges (or a mix of different varieties and sizes)
1/4 cup toasted nuts (hazelnuts or walnuts work well)
Fresh Mint or Parsley, roughly chopped (optional)
1/4 cup blue cheese (optional)
1/8 cup orange juice, fresh squeezed
1 tbs lemon juice, fresh squeezed
1 tsp Dijon mustard
1/2 tsp grainy mustard (optional)
1/4 cup olive oil
Salt & pepper
1. First, rinse the beets and trim off greens. Wrap them individually in foil with an ice cube, place on baking sheet and roast at 425 for about an hour or until a fork can easily pierce the flesh. (Alternatively, you can boil them whole until tender.) Let cool and peel off the skin with your fingers. Cut beets into wedges.
2. Cut the oranges: slice off the top and bottom and run a knife down the sides to peel it, slice fruit across the center and cut in half or quarters. Save the peels and squeeze the juice out for the dressing.
3. Combine mustards, a generous sprinkle of salt and lots of ground black pepper in a medium sized bowl with the citrus juice. Slowly drizzle in the olive oil, whisking to emulsify. Season to taste.
4. To serve, toss the beets with the dressing, plate up in a shallow bowl with the citrus, nuts, herbs, and cheese. Finish with a drizzle of dressing, flake salt, and black pepper.