Marc and I were in Phoenix last fall and stayed downtown at the Found:RE hotel. It is a beautiful property and has a fantastic restaurant. I ate a beet salad there and below is my version. Enjoy!
3 large or 4 small beets, any color 1/3 cup thinly sliced red onion ¼ cup toasted pistachios 4 cups arugula Dressing: ¼ cup while balsamic vinegar ¼ cup blood orange juice (other orange juice works, but the blood orange juice adds a great flavor) 1 tsp agave nectar 1 T diced shallots ¼ cup avocado oil Salt and pepper to taste Olive oil for cooking Note: this makes more dressing than you need – it will keep in the refrigerator, or reduce the amounts of vinegar, oil, and orange juice. You can also play with the ratios. I’m not sure they are perfect. Serves 4
Julie
10/26/2018 12:30:47 pm
This looks delicious, Kathy! Thank you for sharing. Comments are closed.
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