Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrett
Make this bright, Spanish-inspired salad in winter, when citrus is at its best.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Pot
- Serving bowl
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Spoon
Ingredients
- 3 whole oranges, sliced with peels left on
- 1 scant cup sugar
- 1/4 cup white wine vinegar
- 2 whole cloves
- 1/4 cinnamon stick
- 1/2 cup water
- 2 tablespoons fresh blood orange juice, strained
- 2 tablespoons fresh orange juice, strained
- 1 teaspoon fresh lemon juice, strained
- 2 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- 1 bunch baby gold beets, tops removed
- 1 bunch baby chiogga/candy cane beets, tops removed
- 1 bunch baby red beets, tops removed
- 8 cups mixed baby lettuces
- 1 orange, peeled and segmented
- 1/4 cup Marcona almonds, chopped
- 2 sprigs tarragon
- Mahon cheese slices
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