Roasted Beets, Blood Orange, Belgian Endive and Asparagus with Orange Oil

ingredients

• Orange Oil:
• 2 cups strained orange juice
• 2 1/2 tablespoons lemon juice
• grapeseed oil
• 2 beets
• 2 bulbs red witlof leaves separated, washed and dried
• 1 bunch frisee 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 Vinegarette:
• 1 tablespoon white wine vinegar
• 1 tablespoon walnut oil
• 1/4 cup olive oil
• salt and freshly ground black pepper

directions

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.

Meanwhile, roast the beets. Preheat the oven 350 degrees. Trim the stems of the beets, leaving 0.5 inch. Wrap the stems in foil and roast the beets in the oven for 1 hour. Allow to cool, then peel and cut each beet into 12 wedges.

To make the walnut vinegarette, whisk together the walnut oil and olive oil. Season to taste with salt and pepper.

To serve, toss the whitlof, frisee, and mache leaves in the walnut vinegarette and place in the center of the plate. Arrange the beets, blood orange, asparagus and pine nuts over the greens. Drizzle with orange oil and serve.