First Course Recipe

Inspired by Oceana Coastal Kitchen

Time2h

Serves4

Study of Beets roasted, pickled, raw, arugula, marcona almond, blood orange

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Ingredients

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Roasted Beets

4 medium Beets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Pickled Beets

2 medium Beets

1 cup White vinegar

1 tbs sugar

1 tsp Celtic sea salt

1 cup Water

Raw Beets

2 medium Beets

2 tbs ReaLemon lemon juice

1 to taste Celtic sea salt

Salad Assembly

4 cups Arugula

1 cup Marcona almonds

2 medium Blood orange

2 tbs olive oil

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

Method

Roasting Beets

Prepare and Roast

Preheat the oven to 400°F (200°C). Wash the beets and trim the tops. Drizzle with olive oil, sprinkle with salt and pepper, and wrap in foil. Roast for 45-60 minutes until tender. Let cool, then peel and slice.

Pickling Beets

Prepare Pickled Beets

Wash and trim the beets. Boil them in water for about 30 minutes until tender. Let cool, then peel and slice. In a saucepan, combine vinegar, sugar, salt, and water. Bring to a boil, then add the beets and let marinate for at least 1 hour.

Raw Beets Preparation

Prepare Raw Beets

Peel and finely slice the beets. Toss with lemon juice and salt to taste. Set aside.

Salad Assembly

Combine Ingredients

In a large bowl, combine the arugula, roasted beets, pickled beets, and raw beets. Segment the blood oranges and add them to the salad. Top with marcona almonds, drizzle with olive oil, and season with salt and pepper to taste. Serve immediately.