Beet and Citrus Salad with Tarragon
Shaved beets, Israeli couscous and juicy citrus fruit with tarragon in a honey vinaigrette.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: Canadian
Servings: 4
Author: Sangeetha
- ⅔ 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
- ½ tsp kosher salt
Cook couscous in a large pot of salted, boiling water until al dente. Drain in a colander and rinse with cold water until cool.
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.
Whisk the olive oil, tarragon, honey, vinegar and salt into the reserved citrus juice.
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.