Winter Citrus and Beetroot Salad

As the chill of winter wraps its icy fingers around us, many find solace in indulging in comforting stews and hearty pastas. Yet, a stroll through the bustling markets of a town rich in Asian influence recently sparked a culinary curiosity in me. Amidst the crisp air, the vibrant display of winter produce beckoned, prompting me to delve into the world of refreshing winter salads. These dishes emerged as a light and invigorating contrast to my usual winter fare, a sort of culinary cleanse following the indulgent holiday season. While I draw initial inspiration from various cookbooks, the final creations often result from spontaneous improvisations.

Although I am not yet ready to share the precise recipes, I want to talk about a particular dressing that has captured my palate. Inspired by Terry Walters’ knack for clean and robust flavors, I crafted a Maple Lime Dressing, a blend of rich maple syrup and zesty lime juice, enhanced by a fiery touch of Bhutanese red pepper. This dressing, which I first encountered in one of Walters’ creations, proved versatile across several salad experiments.

Let me also share a recipe that incorporates similar vibrant flavors, suitable for any winter salad enthusiast looking to replicate the clean, bright notes of my recent creations:

Inspired Recipe – Winter Citrus and Root Vegetable Salad

Ingredients:

• 2 medium beetroots, peeled and thinly sliced
• 2 carrots, peeled and thinly sliced into ribbons
• 1 small red onion, thinly sliced
• 2 blood oranges, peeled and segments removed
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 2 tablespoons chopped fresh mint
• Salt and pepper, to taste

For the Maple Lime Dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• Juice of one lime (add more if desired)
• A pinch of Bhutanese red pepper (or any chili pepper)

Instructions:

1. In a large mixing bowl, combine beetroots, carrots, and red onion.
2. Add blood orange segments, pomegranate seeds, and chopped walnuts to the bowl.
3. In a small bowl, whisk together the olive oil, maple syrup, lime juice, and a pinch of red pepper. Adjust seasoning with salt and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh mint before serving.

This salad not only bursts with a symphony of flavors — the sweet earthiness of root vegetables, the tartness of citrus, and the warm kick of the dressing — but also is a vibrant addition to any winter meal. Enjoy the fusion of textures and flavors that beckon the senses to dance, despite the season’s gray skies and cold nights.