Page 113 - TA Magazine Winter 2022

RUNNING HEADS THA T S A TISFY
S ALAD RUNNING HEAD
RUNNING HEAD

BEET AND
GRAPEFRUIT SALAD
WITH HAZELNUT
VINAIGRETTE
(serves 4)

INGREDIENT S

For the salad:
6 medium beets, tops off
2 Tbsp extra virgin olive oil
22 Salt to taste 22
Y ANDERSON WINTER 20 TOMATO, RED PEPPER, Microgreens for garnish (optional) Y ANDERSON WINTER 20
1 grapefruit, cut into segments

5 oz arugula
Hazelnut vinaigrette (see recipe)
106 1 small fennel bulb, shaved 107

For the dressing:

2 tsp maple syrup
SALAD
4 Tbsp extra virgin olive oil
C CUCUMBER AND SPINACH 2 tsp whole grain mustard C
2 Tbsp apple cider vinegar
TRA (serves 4) 1 tsp salt TRA
INGREDIENT S 2 Tbsp hazelnut oil
4 oz heirloom cherry tomatoes, halved
1 red pepper, sliced FOR THE DRESSING: Mix all ingredients in
½ English cucumber, sliced diagonally in ½-inch bites a small bowl or jar and whisk until
¼ tsp paprika combined.
Salt and pepper to taste
5 oz baby spinach For the salad:
2 tsp aged balsamic vinegar 1. Preheat oven to 400°F.
2. Wash, pat dry, and pierce unpeeled beets
Preparation with a knife a few times. Place in individ-
1. Wash and prepare your vegetables, toss in a large bowl, and ual pieces of foil, drizzle with olive oil,
sprinkle with paprika, salt, and pepper. and sprinkle with salt. Wrap in foil and
2. Add spinach to a bowl and toss with balsamic vinegar. roast for 1 hour or until fork tender.
Serve spinach and top with vegetables. 3. Remove from foil wrap and let cool
for 10 minutes, peel using your hands
and a clean kitchen towel or paper towel.
Cut into small wedges.
4. Combine beets, grapefruit wedges,
fennel and arugula, toss with dressing.
Garnish with micro greens.