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Winter Citrus Salads

Winter Citrus Salads

Debbie Matenopoulos is some refreshing salads using a variety of citrus fruit.
Ingredients for Beets, Blood Orange, Hazelnut and Chicory Salad
  • 2 medium red beets, tops trimmed
  • 2 medium golden beets, tops trimmed
  • 3 blood oranges
  • 1 medium navel orange (preferably Cara Cara)
  • 1 tablespoon fresh lemon juice
  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
  • Good-quality pumpkin seed oil (for drizzling)
  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
  • ½ cup Toasted Pinenuts
  • 1 small head Radicchio
Ingredients for Kale, Grapefruit, Fennel and Pecorino Salad
  • 1 pink grapefruit
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 cups thinly sliced kale (center ribs and stems removed)
  • 1 head Fennel, shaved
  • 1 cup Shaved Pecorino

Directions for Beets, Blood Orange, Hazelnut and Chicory Salad

1. reheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool

2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Arrange chicory on plate in rough layer. Layer beets and oranges on chicory, dividing evenly. Arrange onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with hazelnuts.

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