Chef Inspired September Shipment Recipe

Envisioned to compliment the September Visionary Shipment

Chef Jason LaBue crafted recipe

Roasted Beet Salad with Orange Marmalade Vinaigrette

You will need...

3 medium beets (about 1 pound)
4 tablespoons olive oil
1 tablespoon orange marmalade (zest)
3 tablespoons orange juice
1 tablespoon wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon salt divided
¼ teaspoon pepper
3 tablespoons minced fresh tarragon divided
1 package fresh baby arugula
2 cups mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
½ cup chopped pistachios

How to prepare...

Preheat oven to 425°. Scrub beets and trim tops to 1 in.
Season with ½ teaspoon salt and 1 tablespoon of oil to coat.
Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender.
Remove foil; cool completely.
Peel beets and cut into wedges.
 
In a small bowl, whisk remaining oil, orange marmalade, orange juice, vinegar, honey, mustard,
remaining salt and pepper until blended; stir in 1 tablespoon tarragon.
In a large bowl, combine arugula, salad greens and remaining tarragon.
Drizzle with vinaigrette and toss gently to coat.
 
Transfer to a platter. Top with orange sections and beets: sprinkle with cheese and pistachios.
Serve immediately.
 
 

 

Purchase from the September Shipment

Eleanor Coppola Selects Marmalade
2021 Sauvignon Blanc
2021 Cabernet Sauvignon
Email to purchase Mariage Frere Verbena Citrodora