This is an instant favorite dish. Vibrant in color and flavor. Originally found on The Roasted Root.
Citrus Roasted Beet Salad
Heat oven to 350.
Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl.
Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.
Original recipe found on Half Baked Harvest.
Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Crema
This light and flavorful taco recipe is a must try.
Combine Olive oil, lime juice, oj, garlic, green onions, paprika, cumin, salt and pepper. Mix well and pour over fish. I marinated for an hour.
While marinating, combine the slaw ingredients and mix well. I used my hands to mix so I could make sure everything was coated nicely.
Using a food processor mix the crema ingredients and blend well.
Cook the fish on stove top with a little olive oil in pan. Takes 15-20 minutes.
To assemble. Warm your tortillas, place fish on tortillas. Top with slaw and crema