Travel Reference
In-Depth Information
215
TO ASSEMBLE
In a small mixing bowl, add beets, pistachios, and two
ounces vinaigrette. Season with salt and pepper to taste.
Using a medium-sized salad plate, place a quarter of
the beet mixture in the center of the plate making a
circle. Place 4 or 5 orange segments around the top of
the beets. Shingle the shallot ring, as well.
Do this to
four plates or on one large platter. In the same bowl the
beets were mixed, add arugula and 2 ounce of vinai-
grette. Season with salt and pepper and mix well. Place
a small pile of arugula on top of the beets. Make sure
that you can see the beets and citrus. Drizzle a little of
the remaining vinaigrette around the plate.
.
YIELD
,
Serves 4
