Recipes

Beet-Citrus Salad with Lavva Ginger-Citrus Poppyseed Dressing

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SALAD INGREDIENTS

  • 6 cups watercress (or spinach)
  • 3 small red beets, cooked + sliced
  • 3 small yellow beets, cooked + sliced
  • 1 Small fennel bulb, thinly shaved (tip: keep shaved fennel in lemon water to prevent oxidation until ready to add to salad)
  • 1 cup assorted citrus, sliced (Cara Cara orange, blood orange, grapefruit, etc.)
  • 1/4 cup pistachios, spiced, roasted + chopped
  • 1/4 cup mint, torn
  • Optional Garnish – beet microgreens

COOKED BEETS

  • Wash beets
  • Place washed beets in oven safe dish with 1 inch of water, 1 T olive oil + 1⁄2 T sea salt. You can also add any herbs you have in your fridge like rosemary or thyme.
  • Cover with aluminum foil and place in a 400 degree oven for about an hour, or until easily pierced
  • Let beets cool slightly and then use a peeler to remove the skins
  • Slice beets into desired shapes for the salad (rounds, wedges, diced, etc)

SPICED + ROASTED PISTACHIOS

  • Toss pistachios with a drizzle of olive oil and maple, sprinkle of sea salt + a dash of cayenne
  • Spread pistachios evenly on parchment lined baking sheet and roast in a 350 degree oven for 10 minutes or until well toasted
  • Remove from oven, cool + chop

SALAD ASSEMBLY
(Note: It’s best not to assemble salad until ready to serve. However, if you would like to assemble ahead of time, reserve citrus + dressing and add right before serving)

  • Place all ingredients except pistachios + beet microgreens in large bowl (tip: Reserve a small quantity of each ingredient to garnish the top of the salad with once it is plated)
  • Toss to combine
  • If you want to dress the salad rather than serve the dressing on the side, begin by adding a few tablespoons of dressing at a time, toss, taste + add more if necessary
  • Garnish with reserved ingredients, pistachios + microgreens

DRESSING INGREDIENTS
Yields 1 cup

  • 1/2 cup Original Lavva
  • 1T Lemon Juice + zest
  • 2T Orange Juice
  • 1T Maple Syrup
  • 1T Ginger, microplaned/minced
  • 1/2 T Shallot, minced
  • 1/2 tsp Dijon
  • 1/4 tsp salt, to taste
  • 2T Sunflower or other neutral oil
  • 1/2 tsp Poppyseeds

DIRECTIONS

  • Place all ingredients except oil and poppy seeds in small food processor
  • Begin processing, while processor is running slowly drizzle in the oil to emulsify
  • Taste + adjust
  • Stir in poppyseeds
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