Last week I spent a few days in sunny California visiting with the friendly folks from DOLE Foods. It was a fantastic trip with an even better group of bloggers-turned-friends. I promise to tell you all about it but, in the meantime, I really want to share this delicious beet and mandarin orange salad with you!
One of the coolest things we did while there was taste-test some of their recipes that use their products in ways you might not normally think to use them. This was one of my favorites – tons of flavor with lots of healthy goodness! And I would never think to add quinoa to a lettuce salad, what a clever way to work it into your diet. The orange flower water in the recipe might throw you since it’s not a common ingredient but it’s worth picking some up (Amazon carries it and I believe World Market does, too). If you’re concerned you won’t use it more than once (even though I know you’ll make this recipe again and again!), just do a quick Google search, there are a lot of recipes out there. I found a few just on BonAppetit’s site.
This beet and mandarin orange salad would be perfect for a spring lunch or brunch. I made mine for a light dinner, too – it’s more filling than you’d think!
Recipe: beet and mandarin orange salad
- 4 large beets, rinsed and trimmed
- 2 heads of frisee lettuce, outer leaves removed (or baby greens)
- 1/2 red onion, thinly sliced
- 1 cup DOLE Mandarin oranges, drained
- 1/4 cup DOLE golden raisins
- 1/4 cup black olives, pitted and halved
- 1 cup cooked tri-colored OR red quinoa
- 2 ounces goat cheese, crumbled
- 1 1/2 Tablespoons grape seed oil
- 1 Tablespoon water
- 1 teaspoon orange flower water
- 1 1/2 Tablespoon red wine vinegar
- 3 Tablespoons parsley, chopped
- Sea salt and freshly ground black pepper
- Preheat oven to 400F.
- Wrap beets in foil and roast on a rimmed baking sheet for 45-60 minutes, until tender. When finished roasting, and cool enough to handle, peel and dice beets into bite-sized pieces. Set aside.
- In a large serving bowl, toss frisee, beets, onion, oranges, raisins, olives and quinoa.
- In a small bowl, whisk the vinaigrette ingredients together. Season to taste with salt and pepper.
- To serve, drizzle the vinaigrette over the salad, toss gently and sprinkle with crumbled goat cheese.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6