Every time Gaby and I get together to host some sort of party (as seen here,here and, most recently, here), we typically use the menu as the jumping off point. While this might be a slightly backwards way of tackling an event, for us it’s one of the things we’re most excited about, and we always have a list a mile long of recipes we’ve been dying to try. A variation on this citrus salad recipe, from Design Love Fest’s archives, has long been on said list, and I’m thrilled to announce that it’s even better than it sounds. With photos from Heidi Lau, grab the recipe below.
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt & ground black pepper
1/4 cup cilantro leaves
Individually wrap beats in foil and bake in oven at 400° until tender when pierced with a fork - this should take an hour. Remove from oven and let cool
Place oranges and fennel in bowl. Squeeze on lemon and lime juices and let sit.
Once beets are cooked and cooled, slice into thin rounds.
In a large bowl, toss together lettuce, beets, oranges, watermelon, fennel and onion. Drizzle generously with oil, sprinkle with salt, pepper, top with cilantro leaves. Let sit for 5-10 minutes to marinate and enjoy!