Roasted Beets and Orange Salad
4-6 Whole Roasted Heirloom Beets (the size of a baseball)
¼ cup Magical Grape Seed Oil
Salt and Pepper
3 Cara Cara Oranges (peeled, cut into segments)
¼ cup Young Chickweed
¼ teaspoon Fennel Pollen
1 teaspoon Fresh Cracked Pepper
2 teaspoon Sea Salt Flakes
¼ cup Sour Cream
1 tablespoon Fresh Grated Horseradish
3 tablespoons Magical Grape Seed Oil
1 tablespoon Fresh Squeezed Orange Juice
2 tablespoons Fresh Squeezed Lemon Juice
1 tablespoon Rice Wine Vinegar
2 tablespoons Magical Honey
Pinch of Salt + Pepper
1 tablespoon Fresh Rosemary Leaves
1 tablespoon Fresh Tiny Sage Leaves
1 tablespoon Fresh Parsley Leaves
1 tablespoon Fresh Thyme Leaves
1 tablespoon Fresh Cilantro Leaves
15 Thin Slices of Fresh Jalapeño
¼ cup Vegetable Oil
Preheat an oven to 400°.
Wrap the oil drizzled, salt and pepper sprinkled beets in foil packets. Seal up nicely and place the bundles on a baking sheet and roast in a 400° oven for about an hour.
When cool, use a paper towel to rub off the beet skins. Slice the beets into large thin rounds. Place in a big casserole dish and drizzle the slices with a couple of tablespoons of the vinaigrette to marinade for 15-20 minutes before serving.
In a small stainless-steel mixing bowl, combine the oil, lemon juice, rice wine vinegar, terpenes, honey and the salt + pepper.
Whisk until combined, now add the oil and continue stirring. Refrigerate until ready to use.
In a small stainless-steel mixing bowl with a whisk, mix the sour cream and the horseradish until smooth. Refrigerate until ready to use.
Heat 1/4 cup of oil in a small saucepan, in batches fry the herbs until they are crispy. Set aside on a paper towel to drain until ready to use.
Arrange the marinaded beets on your desired serving plates or platter. Drizzle the remaining dressing over the beets.
Arrange the orange segments over the beets and sprinkle with sea salt flakes and pepper. Sprinkle the fried herbs over the beets. Drizzle or dot the beets with horseradish crème.
Arrange a few leaves of wild chickweed on the beets. Sprinkle with a pinch of wild foraged fennel pollen. Serve and enjoy!