Blood Orange Roasted Beet Salad

You can actually taste spring in my friend Megan Reichman’s recipe. As the Chef of the San Diego Paradise Point Resort’s famed Baleen seafood restaurant, Megan keeps diners coming back for her mouthwatering creations.
2 medium beets
1 cup of baby lettuce (preferably the delicate “mache”)
2 tablespoons of toasted pine nuts.

¼ cup of blood orange puree
2 tablespoons rice wine vinegar
1 teaspoon whole grain mustard
2 teaspoons honey
½ shallot
1 cup of grape seed oil
salt and pepper to taste

¼ cup roasted beet scraps
½ shallot
3 teaspoons whole grain mustard
3 teaspoons honey
¼ cup red wine vinegar
salt and pepper to taste

• Cover the bottom of a pan with about ½ inch of water, place the beets in, cover the pan and roast the beets at 350 degrees F., until soft but firm.
• Dice beets, reserving a few slices for the marinade.
• Puree the marinade ingredients in a blender, slowly adding a stream of oil to emulsify.
• Repeat the procedure for the dressing.
• On a salad plate, layer the beets and the marinade.
• Toss the baby lettuce (mache) in the dressing and spoon it on the salad.
• Sprinkle the pine nuts over it.

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