Thursday, May 27, 2010


A few weeks ago my good friend, Iliana, told me I needed to come up with a recipe for a roasted beet and citrus salad. She had a salad similar to this at a local restaurant, and loved the flavor combinations. I personally thought the ingredients sounded strange and pretty random, but I've been known to love crazy salad combinations before. So I figured what the heck...

After some experimentation and a few minor changes to her suggested ingredients (I add chicken to make it a meal), the final Italicresult was a big hit. In the process I also got to introduce my little r to beets. I'm thrilled to announce that she loved them.

So Iliana...this one's for you! Thanks for the suggestion. Hopefully its somewhat close to the salad at Harvest. If not, I'll have to visit and taste for myself then go for round two.

Honestly one of my favorite elements of this salad was the chicken. It was so tangy and flavorful. I may just use this dressing as a marinade by itself from time to time.

(Mindi Original...with the help of Iliana of course )

For the dressing/marinade:
½ C. orange juice
½ C. lemon juice
1 T. lemon zest
1 T. orange zest
2 T. red wine vinegar
2 t. Dijon mustard
2 cloves garlic; minced
1 t. sugar
1 t. salt
½ t. pepper
1 C. olive oil

1. Place all the ingredients, except the olive oil, into a blender. Bend for a couple minutes to combine.
2. With the blender on medium speed, slowly drizzle in the olive oil until it’s well emulsified.
3. You will have about 2 ½ C. of dressing. Set 1 ¼ cups of the dressing aside for the chicken marinade. Refrigerate the rest to use with the salad.

For the Chicken:
4 boneless, skinless chicken breasts
1 ¼ C. of the dressing

1. Place the chicken in a Ziploc bag. Pour the marinade over the chicken. Allow to marinate in the refrigerator for about 4 to 6 hours.
2. Take the chicken out of the refrigerator about 30 minutes before you plan to grill.
3. Grill the chicken for about 6 minutes per side, or the time needed to cook the chicken through, depending on the heat and temperature of your grill.
4. After you take the chicken off the grill, allow to rest for 5-10 minutes. Slice the chicken on a bias to create long strips for the salad.

For the salad:
8 C. spring salad mix
6 small beets or 3 large beets
2 T. olive oil
salt & pepper
1 large ripe avocado (or 2 small); diced or sliced
½ red onion; sliced in thin bite sized strips
1 pink grapefruit; segmented*
2 large oranges; segmented*
6 oz. Gorgonzola (blue cheese), crumbled (you could also use feta or goat cheese)

1. Preheat the oven to 400 degrees.
2. Wash the beets. Cut off the tops and bottoms and remove the thick outer skin. Cut into bite sized cubes about ½ inch. Place on a baking sheet covered with tin foil and sprayed with cooking spray.
3. Drizzle with the olive oil and sprinkle with salt and pepper.
4. Bake for 25-30 minutes or until the beets are fork tender. Remove from the oven and set aside to cool.
5. Assemble the salad ingredients into 4 portions, onto large plates including; salad mix, beets, avocado, red onion, grapefruit, orange, blue cheese, and chicken. Top with dressing and serve immediately.

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Iliana said...

mmm. this looks yummy! and I DID NOT help you make this up, its all you.

Mindika said...

I have to give you some credit Iliana! I never would have thought of these ingredients together. You were my muse...LOL :)

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