Michelle Obama’s MA`O Beet Salad

beet_salad

Serves: 4

1 MA`O Organic Farms orange
12 young MA`O Farms beets (mixed varieties)
Extra-virgin olive oil
Salt
Pepper 2 ounces MA`O Organic Farms arugula
20 MA`O Organic Farms small mint leaves
12 pistachios (hulled)
Naked Cow Dairy feta
Pistachio purée (see below)
Poppy seed vinaigrette — (see below)

Zest the orange; reserve for the vinaigrette. Segment the orange and reserve the membrane/core. Squeeze the juice from the core and reserve for the pistachio purée. Slice one raw Chiogga (striped) beet into ice water; reserve. Toss the rest of the unpeeled beets with olive oil, salt, and pepper Place the beets snugly in a roasting pan with the orange core. Cover the beets and roast at 375° F. for 25 minutes. (They are ready when they can be pierced by the tip of a knife.) When cool, peel the beets. Leave some whole and cut others into varying shapes. Roughly chop the pistachios; reserve.

Make Pistachio Purée
½ cup hulled pistachios
2 cups water
1 tablespoon sugar
Salt, to taste
Reserved orange juice

Place all ingredients in a saucepan and simmer over medium heat for 1 hour. Purée the pistachios in a blender, adding cooking liquid as necessary to achieve a smooth consistency. Reserve.

Make Poppy Seed Vinaigrette
1 teaspoon shallot (minced)
1 teaspoon coarse mustard
1 teaspoon toasted poppy seeds
Zest of ½ orange
¼ cup sherry vinegar
½ cup neutral oil
¼ cup extra-virgin olive oil
Salt and pepper, to taste

Macerate the shallots in the vinegar for 30 minutes. Add mustard, poppy seeds and orange zest. Whisk in the oil. Season with salt and pepper.

Assembly Smear ½ teaspoon of the purée on each plate. Scatter the beets, orange, mint and arugula over the purée in a random fashion. Scatter feta and pistachios over the salad. Drizzle the salad with the poppy seed vinaigrette. Eat.

Facebook

Twitter