Name: Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil
Yield: Makes 6 servings
Ingredients: 2 cups strained orange juice; 2 1/2 tablespoons lemon juice; grapeseed oil; 2 beetroot (beets); 2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried; 1 bunch frisee (curly endive) washed and dried; 1 bunch mache leaves (or any other mild soft gourmet salad green); 2 blood oranges, peeled and sliced into rounds; 24 green asparagus spears, peeled and blanched; 2 tablespoons pine nuts, toasted; 1 tablespoon white wine vinegar; 1 tablespoon walnut oil; 4 tablespoons olive oil; salt and freshly ground black pepper

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

Recipe information

Yield
Makes 6 servings

Ingredients

Orange Oil:

2 cups strained orange juice

2 1/2 tablespoons lemon juice

grapeseed oil

2 beetroot (beets)

2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried

1 bunch frisee (curly endive) washed and dried

1 bunch mache leaves (or any other mild soft gourmet salad green)

2 blood oranges, peeled and sliced into rounds

24 green asparagus spears, peeled and blanched

2 tablespoons pine nuts, toasted

Walnut Vinaigrette:

1 tablespoon white wine vinegar

1 tablespoon walnut oil

4 tablespoons olive oil

salt and freshly ground black pepper

Preparation

Step 1
To make the orange oil, reduce the citrus juices over medium heat until syrup-like then cool to room temperature. Whisk in or blend an equal amount of grapeseed oil and reserve.
Step 2
Meanwhile, roast the beetroot. Preheat the oven 350 degrees. Trim the stems of the beetroot, leaving 1/2 inch. Wrap the stems in foil and roast the beetroot in the oven for one hour. Allow to cool, then peel and cut each beetroot into 12 wedges.
Step 3
To make the walnut vinaigrette, whisk together the walnut oil and olive oil. Season to taste with salt and pepper.
Step 4
To serve, toss the whitloof, frisee, and mache leaves in the walnut vinaigrette and place in the center of the plate. Arrange the beetroot, blood orange, asparagus and pine nuts over the greens. Drizzle with orange oil and serve.

TagsBeet Root Vegetable Vegetable Blood Orange Orange Citrus Fruit Endive Chicory Leafy Greens Frisée Asparagus Pine Nut Nut Side Dinner Gluten Free Dairy Free Roast Cookbooks

Recipe information

Ingredients

Orange Oil:

Walnut Vinaigrette:

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes