Beets, Baby Beet Greens, Beet Juice
Cara Cara Oranges, Cara Cara Orange Juice
Firefly Farms Fresh Goat Cheese, crumbled
To Roast the Beets…
Preheat oven to 400 degrees Fahrenheit.
Wash your beets. Trim their tails and greens. Reserve the baby greens, air dry and refrigerate until ready to use.
Make a loose pouch for the beets by wrapping them in foil.
Now put your beet pouch on a rack in a roasting pan and place it into your preheated oven.
Roast beets for an hour or so until they can easily be poked with a knife. Cooking time varies depending on the size of the beets.
Remove beets from oven, open pouch and let cool.
Save any beet juice that may have collected in the bottom of your pouch.
Peel and slice or chop your beets and refrigerate until ready to use.
For the Salad…
Splash thinly sliced red onion with orange juice and let soak for a half hour or so. Drain well.
Wash radishes. Trim their tails and greens. Slice thinly.
Using a sharp knife cut skin and membrane away from the oranges. Slice into sections. Juice 2 Cara Cara oranges and/or Blood Oranges. Set aside.
Arrange beets, radishes, baby beet greens, Cara Cara oranges, microgreens, Firefly Farms goat cheese, red onion on chilled plates. Mix your reserved beet juice and orange juice together and splash over each individual salad. Drizzle with olive oil and garnish with chopped chives.