Winter Citrus and Beet Salad with Pickled Scotch Bonnet and Shallot
Chef Alexa
This bright and zesty salad is the perfect citrus-forward starter for a Valentine’s Day meal!
Ingredients
3 oranges, peeled and sliced into rounds
1 grapefruit, peeled and sliced into rounds
1 large shallot, thinly sliced
1 tsp Hot Truff
3/4 cup rice wine vinegar (plus 2 tbsp for beets)
3 medium beets, roots and stems removed
3/4 cup water
1/4 cup Sweet Pucker dressing (plus more for drizzling)
1/2 tsp Hot Mother Truffler salt (plus more for garnish)
Pistachios, shelled and roughly chopped
Fresh parsley or microgreens for garnish
Directions
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In a small bowl, combine the thinly sliced shallots, Hot Truff, and 3/4 cup rice wine vinegar
Let the shallots pickle for at least 1 hour or overnight in the fridge for best flavor
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Preheat your oven to 350°F (175°C)
Place the beets in a roasting dish with 3/4 cup water and 2 tbsp rice wine vinegar. Cover tightly with foil and roast for about 1 hour, or until the beets are fork-tender
Remove from the oven and let cool for 5 minutes, until safe to handle. Peel the beets and slice them into thin wedges
Toss the beet wedges with 1/4 cup Sweet Pucker dressing and 1/2 tsp Hot Mother Truffler salt. Set aside to marinate
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On a serving dish, layer the marinated beets, orange slices, and grapefruit rounds, creating a colorful arrangement
Strain the pickled shallots and scatter them evenly over the salad
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Drizzle additional Sweet Pucker dressing over the salad to taste
Sprinkle with chopped pistachios and garnish with parsley or microgreens
Finish with a light sprinkle of Hot Mother Truffler salt for a spicy and savory kick
