Cara Cara Beet Salad
"Note: This dish requires some items to sit overnight. All of the ingredients can be prepared the day before then just assembled for service. However it can also be prepped same day and served later in the day. Also, Cara Cara oranges are used several times in this recipe. Total needed to purchase is about 9 or 10 depending on the size. Ours were a bit small and we used 10, however I have seen these sold much larger in size and that case. 8-9 will be enough...."
INGREDIENTS
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1/4 cup fresh squeezed Cara Cara juice, about one medium orange, strained of pulp
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1 tablespoon Dijon mustard
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1 teaspoon honey
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1 tablespoon chopped cilantro
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1/2 cup light tasting oil such as canola or a light olive oil (Do not use extra virgin olive oil)
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4 ounces cow’s milk cheese (There is an available Mexican version called Queso Panela found in most markets)
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2 1/2 pounds red and gold beets (any combination)
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1/2 cup fresh squeezed Cara Cara juice, about 2 oranges
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1/4 cup light tasting oil such as canola or a light olive oil (Do not use extra virgin olive oil)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup fresh squeezed Cara Cara juice, about 2 oranges, strained of pulp
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2 tablespoons granulated sugar
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1 cup candied cashews (recipe here)
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1 head leafy greens such as red leaf lettuce or Boston lettuce, washed and torn
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4 additional Cara Cara oranges cut into wedges, see below.
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