Beet and Winter Citrus and Radicchio Salad with Yuzu Orange Marmalade Vinaigrette

Written By Sarah Bourke

Recipe Credit: Jane Chapman of Communal Table SB || Photo Credit: Elli Lauren of Elli Lauren Photo

INGREDIENTS - SIDEYARD YUZU ORANGE MARMALADE VINAIGRETTE

  • 1/4 Cup of Sideyard Yuzu Fruit-Infused Vinegar

  • 3/4 Cup of Extra Virgin Olive Oil

  • 1 Teaspoon of Dijon Mustard

  • 1 Teaspoon of Orange Marmalade

  • Kosher Salt and Fresh Ground Pepper, to taste

INGREDIENTS - SALAD

  • 3 Oranges, peeled and cut into wheels

    • Preferred Varieties: Blood Orange, Cara Cara and Navel

  • 3 - 4 Medium Beets, steamed, peeled, chilled and sliced into wedges

  • 1 Bunch of Fresh Mint

  • 2 Heads of Radicchio

DIRECTIONS

  1. Cut the stalk of the radicchio, gently peel each leave and wash in a salad spinner. Leave the leaves whole.

  2. Arrange the radicchio on your serving platter while alternating tucking in the oranges, beets and mint between the leaves.

  3. Drizzle the vinaigrette over the salad and serve.

  4. Enjoy!

Sarah Bourke
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