Blood Orange Salad with Roasted Beets & Ginger Miso Dressing

Blood Orange Salad

with Roasted Beets & Ginger Miso Dressing

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SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
430
FAT
27g
CARBOHYDRATES
45g
PROTEIN
11g

MAIN INGREDIENTS

  1. 8 oz red beets
  2. 1 fennel bulb
  3. 1 head butter lettuce
  4. 2 oz red radishes
  5. 2 blood oranges
  6. 2 tbsp white miso paste
  7. 2 tsp maple syrup
  8. 1 inch piece Fresh ginger
  9. 1 tbsp sesame oil
  10. 2 tbsp hazelnuts
  11. 2 tbsp olive oil
  12. Salt and pepper
Allergens: soy, tree nuts

TOOLS

  • Baking sheet
  • Whisk

INSTRUCTIONS

1
Roast the beets
Preheat oven to 375°F. Peel the beets. Cut into small wedges, add to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until tender, about 18-20 minutes.
2
Cut the fennel
Cut the dark green stems from the fennel bulb. Pick the feathery fronds from the stems and set the fronds aside for later use; discard the stems. Halve the fennel bulb and remove the V-shaped core. Thinly slice the cored bulb and place in a large bowl.
3
Prepare the produce
Separate the lettuce leaves. Trim the ends off the radishes and slice into thin rounds. Add the lettuce and sliced radishes to the sliced fennel. Place a small saucepan over medium-high heat and add the hazelnuts. Shake the pan every 30 seconds to ensure all sides are toasted a golden brown, about 2-3 minutes. Remove from heat.
4
Supreme the orange
Trim the top and bottom off the blood orange. Set the fruit on a flat end and cut away the skin, beginning at the top and following the curve down. Over a medium bowl, cut out each orange section by inserting the blade of the knife between the flesh and the membrane on both sides. Lastly, squeeze the membrane juices into the bowl and set wedges aside.
5
Make the dressing
Add the miso paste and maple syrup to the bowl with the orange juice. Grate the ginger into the bowl. Add 1 tbsp water, 1 tbsp olive oil, the sesame oil, and a pinch of salt and pepper and whisk well.
6
Serve
Drizzle ginger miso dressing over the salad with a pinch of salt and pepper. Toss well. Divide dressed salad between two plates and top with roasted beets, blood orange wedges, and toasted hazelnuts. Drizzle with any remaining dressing and serve!