I love all things fruit. Apparently, when my mom was pregnant with me, her strongest craving was fruit. It’s then no surprise that I am a lover of fruits – I sometimes have to stop myself from eating too many servings in a day! To incorporate these delicious foods into my meals, I decided to make citrus and braised baby beets salad. I’m sure you’ve seen many variations of this light and healthy dish, so what’s my twist? Fresh red chilies, mint, and dates are added into the mix. Drizzle a tart sherry vinaigrette and you have a well-balanced, refreshing salad!
**Helpful tips and common mistakes
I’ll admit, I wasn’t a huge fan of beets when I first tasted them. They have a certain earthy taste that can come off quite strong. However, prepare these root vegetables the right way and you can transform them into something delicious.
My favorite way to prepare beets is by braising them. They soak up the flavor of the braising liquid as they cook, making them flavorful while requiring very little work! You don’t need to worry about peeling or trimming the beets before cooking either. Once they become tender, let rest until cool enough to handle. Than using clean kitchen towels or paper towels, gently peel the outer layer. It should easily come off with no resistance. If using red beets, you might want to use paper towels since the red color might stain the towels.
The rest of the ingredients are raw so it’s just a matter of slicing and dicing! You can use a variety of citrus fruits including blood oranges, pomelo, grapefruit, red grapefruit, navel oranges, caracara oranges and so on. Sprinkle the mint for some fresh herbs, dates for sweetness and chilies for some heat. If you’re feeling bold, add crumbled feta to the mix. Wonderfully balanced citrus and braised baby beets salad for an appetizer or lunch!
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