Cara Cara oranges are a wonderful surprise! They look exactly like regular navel oranges but cut them open and you are transported to a tropical vacation of glorious pink yumminess. I love them paired with roasted yellow beets, baby spinach, avocados and fennel for a refreshingly beautiful winter salad. Diet friendly too!
Cara Cara orange + roasted yellow beet salad
2 Cara Cara oranges (regular navel oranges or ruby red grapefruit work too) ends cut off, peeled and *supremed
1 avocado, cut into quarters, peeled and chunked
1 fennel bulb, top stalks cut off, sliced very thinly with a mandoline or sharp knife
8 cups baby spinach
4 small golden beets, **roasted, peeled and cut into wedges
1/2 c toasted and salted sunflower seeds (optional)
Toss the spinach leaves in the vinaigrette and place on individual salad plates. Gently toss the orange segments, fennel and beets together witha little of the vinaigrette and top the spinach. Place the avocado chunks on top, drizzle with a bit more dressing and top with the sunflower seeds, if using. Alternately, toss all ingredients together with the vinaigrette, top with sunflower seeds. Serves 6-8.
1 t dijon mustard
1 t honey
2 T white wine vinegar (I just found out that Marisolio a wonderful olive oil and vinegar store, here in Murphys, has a Cara Cara Orange-Vanilla white balsamic vinegar. It would be an excellent choice for this dressing! Wow, thanks for letting me know Aubrey!)
2 T juice from prepping the oranges (squeeze the membranes for their juice)
3 T extra virgin olive oil
pinch of salt + pepper
In a small bowl, whisk together the first 4 ingredients. Gradually add the oil, whisking to emulsify. Salt and pepper to taste.
*Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. To supreme an orange or grapefruit, begin by trimming off the very top and bottom of the fruit with a sharp knife. Next, set the fruit on end, and carefully cut the skin from its flesh, beginning at the top and following the curves down. Then, carefully cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. The wedges should come out easily, leaving only the membrane intact.
**Preheat oven to 425 degrees. Place the beets, whole, on a large piece of tin foil. Drizzle them with a bit of olive oil and season with salt and pepper. Wrap beets tightly in foil and place on a sheet pan or small baking dish. Roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"