Kathryn Budig Shares her Recipe for Roasted Beet and Grilled Orange Salad with Chive Dressing
Originally Published: Yahoo! Health, June 24, 2015
Author: Kathryn Budig
Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for summer salad.
Happy Summer Solstice! Sunday was the longest day of the year, when the sun seemingly stands still and light fills up the world. It’s also the first day of summer, which means a season of welcomed bright salads. I’ve made it my duty to eat a salad with every dinner this summer. Sometimes I stick to a classic green salad, while other times I get crazy with gorgeous salads like this one.
I’ve always been a huge fan of roasted beets and grilled citrus. I added a bit of peppery wild arugula to give it some bite, as well as creamy avocado, savory tomatoes, and a nutty hemp seed finish. Not to mention my favorite herb —CHIVES! Seriously, I have a problem. I put these little pieces of green gorgeousness on everything and it makes for a killer salad dressing! Dig in!
Peppery arugula just needs a light dressing. (Photo: Cynthia Groseclose)
1 red beet, peeled and halved
½ cup + 1 tablespoon olive oil, separated
½ teaspoon red pepper flakes
2 oranges, peeled and sliced
1 avocado, cubed
1 cup cherry tomatoes, halved
3 cups wild arugula
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 large shallot, minced
½ lemon, juiced
3 tablespoons chives, minced
1 tablespoon dijon mustard
½ teaspoon sea salt
½ teaspoon black pepper
Hemp seeds to garnish
Preheat oven to 400 degrees Fahrenheit. Place beet onto a large tin foil bed and drizzle with ½ cup olive oil and a sprinkle of sea salt. Fold excess foil over the beet and roast for 45 minutes to an hour, or until the beet is soft. Reserve the beet-infused olive oil (you’ll use some of it later for this recipe and can keep on hand for other dressings or as a yummy extra kick of flavor). Slice your beet into thin medallions.
Warm 1 tablespoon of olive oil in a frying pan with your cherry tomatoes and red pepper flakes. Dust lightly with sea salt and sauté for 3 to 5 minutes, or until wilted.
Warm a grill pan on high heat. Brush the grill pan and orange slices with the beet-infused olive oil (this will prevent sticking). Grill oranges for roughly 1 minute per side.
Whisk together all of your salad dressing ingredients.
Plate your salad in layers of arugula, beets, and oranges, sprinkled with tomatoes and avocado. Dress the salad according to your liking and sprinkle with hemp seeds.