Serves: 8
Conversion Chart: Here >>
Lemon-Chive Oil Ingredients:
1 package (.66 ounces) chives
½ cup extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
Juice of 1 small lemon
Beet, Orange & Chèvre Salad Ingredients:
3 medium beets, ends trimmed
1½ teaspoons olive oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
3 cup pine nuts
4 medium oranges
1 bag (5 ounces) spring mix salad greens
¼ medium red onion, thinly sliced
1 package (4 ounces) chèvre cheese, crumbled
Chef Robert Irvine's Lemon-Chive Oil: Here >>
Procedure:
1. Prepare Lemon-Chive Oil.
2. Prepare Beet, Orange & Chèvre Salad: Preheat oven to 375°. Rinse beets under cold water and pat dry. Rub beets with oil, salt and pepper. Wrap individually in foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with knife. Remove beets from oven and carefully open foil to allow steam to escape. Let stand 20 minutes or until cool enough to handle. Peel and dice beets.
3.Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently. Remove peel and white pith from oranges. Turn each orange on its side and cut into ¼-inch-thick slices.
4. To serve, line large serving plate with spring mix, and place orange slices, beets and onion
over spring mix. Drizzle with Lemon-Chive Oil and top with cheese and pine nuts.
Chef's Tip:
To peel an orange, slice off top and bottom ends to form 2 fl at surfaces. Place 1 fl at side down on cutting board. With small paring knife, slice down the sides of the orange following the natural curve of the fruit, removing skin and white pith completely.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf