Dressings

Instructions

WHAT TO GET

Roasted Beets Ingredients

¼ cup meyer lemon oil

2 sprigs thyme

2 red beets

2 golden beets

2 tablespoons kosher salt

Salad Ingredients

Roasted beets, medium diced

1 bunch spinach, stems trimmed

1 satsuma, cut into wedge segments and de-seeded with tweezer

¼ fennel bulb, thinly shaved with mandolin

Chervil for garnish

2 tablespoons grated parmesan

Dressing Ingredients

2 tablespoons meyer lemon oil

3 tablespoons orange juice

1 tablespoon white wine vinegar

3 tablespoons dijon mustard

1 pinch pepper

1 teaspoon kosher salt

WHAT TO DO

Roasted Beets

1. Preheat oven to 250 degrees

2. Toss beets in ingredients

3. Wrap each individual beet with one layer of foil all around

                        4. Roast until fork tender all the way through(30 minutes to an hour)

Dressing

                       1. Whisk all ingredients together

Salad

     1. Toss all ingredients together in large serving bowl

     2. Drizzle with dressing

Ingredients
  • ¼ cup meyer lemon oil
  • 2 sprigs thyme
  • 2 red beets
  • 2 golden beets
  • 2 tablespoons kosher salt
  • Roasted beets, medium diced
  • 1 bunch spinach, stems trimmed
  • 1 satsuma, cut into wedge segments and de-seeded with tweezer
  • ¼ fennel bulb, thinly shaved with mandolin
  • Chervil for garnish
  • 2 tablespoons grated parmesan
  • 2 tablespoons meyer lemon oil
  • 3 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 3 tablespoons dijon mustard
  • 1 pinch pepper
  • 1 teaspoon kosher salt
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