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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
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    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
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    • Get Texts
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Cuban Beet and Citrus Salad with Mojo Vinaigrette

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Ingredients:
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

© 2023 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.