BEET & BLOOD ORANGE SALAD

Our featured recipe this week is one of Chef Todd Mazurek’s favorite recipes for cooler weather and one of Salthouse’s most popular seasonal salads. Bursting with both bright and earthy flavors, the dish reminds us of summer days with hints of citrus, as well as cozier weather ahead with the bold flavors of beet and blood orange.

The following ingredient list is for a serving of 6-8 people.

Grocery List:

• 4 cups of beets- roasted and diced medium size

• 8 Blood Oranges- peeled and cut into segments

• 1 red onion- roasted and sliced thin

• 5 cups of Feta cheese

• ½ bunch of fresh Italian Flatleaf parsley- roughly chopped

• 1 cup toasted, unshelled pistachios

• 3 Meyer Lemons worth of juice

• 2 Tablespoons of Extra Virgin Olive Oil

• 1 Teaspoon crushed red pepper

• Sea Salt and Cracked Black Pepper- to taste

Once everything is collected, place the roasted beets, sliced blood orange, red onion, pistachio, and crushed red pepper in a large bowl. Mix these items until they are well combined. Finish it all off with Meyer lemon juice, olive oil, sea salt, and black pepper. Plate the salad and garnish with the feta cheese and parsley. Enjoy!