2 pounds of beets, cooked (red and yellow)
2 tablespoons garlic, minced
1/4 cup scallions, minced
1/4 pound long green beans, blanched
1/2 cup red onion, sliced thin
1 cup cilantro leaves
2 heads Bibb lettuce, washed whole leaves
For the Vinaigrette:
1/2 cup orange juice
1/2 to 3/4 cup olive oil (to taste)
1 teaspoon cumin, ground
1 teaspoon sea salt
1 teaspoon black pepper
2 cups citrus segments (orange, grapefruit, lime)
Peel the cooked beets and cut into desired shape for salad (small wedges or 1/2 inch cubes). Place the orange juice, olive oil, garlic, scallion and cumin in a blender or food processor and blend well. Season with salt and pepper. This is the mojo vinaigrette.
Place the beets, green beans, citrus segments, red onion and cilantro in a bowl and toss with the mojo vinaigrette.
Arrange the bibb lettuce on a serving platter or individual plates. Place the beet salad in the center.
— Recipe by Paul O’Connell, chef, Chez Henri. Adapted from Oldways