The Ardent Epicure

An Ode to the Pleasures of Food

Shades of Winter Salad with 
Avocado and Lemon Curd Dressing 

There are some extraordinarily beautiful Winter fruits and vegetables.
This salad is more of a through together...If it's fresh and in season, why not!
You can really throw any available fruits and vegetables here. The idea is to have
a nice fresh mix together with a wonderfully creamy dressing...Hey we deserve some
fat if we are going all health conscious right? 

We have here...Circus Cauliflower Florets, Tri-color baby beets
blood oranges and adorable little crab apples. Plus some avocado, tomatoes,
sliced shallots and of course our butter lettuce. Below we will make our dressing and
talk about roasting beets, but the ingredients are really up to you :)
Oh and I added some almond slivers too...

What you will need:
The dressing
1 avocado, peeled and sliced
4-5 tablespoons crème fraîche
2-3 tablespoons lemon curd
A few splashes of white balsamic
A few splashes pistachio oil
*Cream or half and half
Pepper to taste

Let's get blending:
Mix all ingredients except oil and vinegar in blender until smooth.
Slowly add oil until mixture is thick but velvety, then add vinegar
to taste and desired consistency. *Note: a bit of cream or half and
 half can be added to thin dressing. Pepper to taste.

Roasting your beets:
Note: My beets were purchased peeled, but if you are purchasing
 un-peeled whole beets do not peel prior to roasting.

This process will take you through assuming you have whole beets...
Many times the greens are still attached to the beets, we will want
to trim these but leaving about 1 inch top to each. Your can also trim
or retain the root end, but do not cut into the beet itself. This will help
 in preventing the beets in "bleeding" and make them much easier to
handle. You can now place your trimmed beets into a baking dish.
Lightly toss with oil and a bit of sweetener, I used agave. And cover
loosely with foil. Bake in a pre-heated oven at 350 degrees F. Turning
half way through process at least once.  If you  are roasting baby
beets,15-20 minutes or until fork tender. For medium to large beets
 roast 40-50 minutes, or until fork tender.

Allow beets to cool to touch then remove stems and roots to desired amount
 peel and slice to desired shape.  For the baby beets I just cut in half lengthwise.

Alisha~Magic of Spice

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