• February 9, 2016

    Beet and Citrus Salad with Tarragon

    by
    Beet and Citrus Salad with Tarragon | www.foodess.com

    I feel like after the explosion of chocolate this weekend, a salad is due.  I’ve been making lots of salads lately with whatever is in my fridge and pantry.  This one is a fav.

    I love raw beets in salads, either shredded on  a grater, finely julienned or thinly shaved on a mandoline.  You can do this with any winter vegetable. I love the crunch and earthy sweetness.

    Beet and Citrus Salad with Tarragon | www.foodess.com

    Tarragon is my favourite herb. I grow a pot of it in the sunny months and all summer I make this delicious steamed beet salad with a super simple yogurt-tarragon dressing.  I should really share that with you.

    It’s lovely with citrus and beets.

    Beet and Citrus Salad with Tarragon | www.foodess.com

    The Israeli (or pearl) couscous is a fun ingredient for salads.  It’s super chewy and I love the size.  But feel free to substitute another tiny pasta (that’s right, couscous is a pasta!) like orzo. Some creamy goat cheese or feta would be a perfect addition, I wish I’d had some!

    Beet and Citrus Salad with Tarragon | www.foodess.com

    Need a tutorial on cutting citrus in supremes (i.e. releasing the flesh without any membrane)? Here’s a good one.

     

    Beet and Citrus Salad with Tarragon

    Shaved beets, Israeli couscous and juicy citrus fruit with tarragon in a honey vinaigrette.

    Course Salad
    Cuisine Canadian
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Author Jennifer Pallian

    Ingredients

    • 2/3 cup Israeli couscous or orzo
    • 1 large grapefruit
    • 4 clementines or mandarins
    • 1 large beet peeled and very thinly sliced (preferably on a mandoline)
    • 2 tbsp olive oil
    • 1 tbsp minced tarragon plus more leaves
    • 1 tsp honey
    • 1 tsp unseasoned rice vinegar
    • 1/2 tsp kosher salt

    Instructions

    1. Cook couscous in a large pot of  salted, boiling water until al dente.  Drain in a colander and rinse with cold water until cool.
    2. Segment the grapefruit and clementines by first cutting away the skin and pith, following the curve of the fruit, and then releasing the supremes by slicing on either side of the membranes.  Do this over a bowl to collect any juice, and squeeze the centre membrane to get out as much juice as possible before discarding.  (See link to tutorial in post.)  Divide citrus segments between four plates.
    3. Whisk the olive oil, tarragon, honey, vinegar and salt into the reserved citrus juice.
    4. Toss the couscous with a bit of the dressing, then divide among the plates.  Toss the beets with a bit of dressing and do the same. Drizzle salads with remaining dressing and some more tarragon leaves.
    BY

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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