ROASTED BEETROOT (BEET), BLOOD ORANGE, RED WITLOF (BELGIAN ENDIVE) AND ASPARAGUS WITH ORANGE OIL
Provided by Peter Doyle
Categories Salad Citrus Appetizer Vegetarian Orange Asparagus Beet Spring Summer Winter Vegan Endive Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- To make the orange oil, reduce the citrus juices over medium heat until syrup-like then cool to room temperature. Whisk in or blend an equal amount of grapeseed oil and reserve.
- Meanwhile, roast the beetroot. Preheat the oven 350 degrees. Trim the stems of the beetroot, leaving 1/2 inch. Wrap the stems in foil and roast the beetroot in the oven for one hour. Allow to cool, then peel and cut each beetroot into 12 wedges.
- To make the walnut vinaigrette, whisk together the walnut oil and olive oil. Season to taste with salt and pepper.
- To serve, toss the whitloof, frisee, and mache leaves in the walnut vinaigrette and place in the center of the plate. Arrange the beetroot, blood orange, asparagus and pine nuts over the greens. Drizzle with orange oil and serve.
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Ganesh Kumar
[email protected]Overall, I was disappointed with this dish.
okereafor kate
[email protected]The dish was a bit too expensive for what it was.
Reagan Jeremiah
[email protected]I wasn't a fan of the texture of the roasted beetroot.
Life of Nikkis TWOdios
[email protected]The orange oil overpowered the other flavors in the dish.
Kirk Saint
[email protected]The dish was a bit too oily for my taste.
Omar Adl
[email protected]I found theRoasted Beetroot, Beet Blood Orange Red Witlof, Belgian Endive and Asparagus with Orange Oil to be a bit bland.
Chi Li
[email protected]The instructions were a bit confusing and the dish didn't turn out as expected.
Khaled Safwat
[email protected]This was a bit too bitter for my taste.
Linda Kitto
[email protected]I would definitely recommend this dish to others.
Imrankhankahakomat Katam
[email protected]This dish is perfect for a special occasion meal.
Lena Wouters
[email protected]I love the vibrant colors of this dish. It's so visually appealing.
Dipson Rayamajhi
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Ranasanwalg Ranasanwalg
[email protected]I'm not a big fan of beets, but I really enjoyed this dish. The roasting process mellowed out the beet flavor and made it much more palatable.
Mohomed Sajan123
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone raved about how delicious it was.
Zain ul Abidin khan
[email protected]The orange oil was a nice touch. It added a bright and citrusy flavor that really brought the dish together.
Nirob Gaming
[email protected]The roasted beetroot was the star of the show. It was perfectly tender and had a wonderful caramelized flavor. I loved the way it paired with the slightly bitter witlof and asparagus.
Mujahid Hussain
[email protected]I was really impressed with how easy this dish was to make. The instructions were clear and concise, and I was able to prepare the entire meal in under an hour. The end result was a restaurant-quality dish that my family loved.
Zeeshan zafar
[email protected]This dish was a beautiful and delicious work of art. The combination of roasted beetroot and beet blood orange red witlof, Belgian endive, and asparagus was simply stunning. The orange oil added a delightful citrus flavor that perfectly complemented