Market District Recipes: Beet & Potato Salad, Potato & Watercress Salad
Market District Chef Crystal Baldwin stopped by PTL to make some salads from produce with personality!
Beet and Potato Salad with Orange Aioli
Makes: 1 cup
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- Aioli
- 2 cloves Garlic
- 1 Egg
- 1 ½ tsp Dijon mustard
- ½ cup Canola oil
- ¼ cup Market District™ Olive Oil
- 1 tbsp Orange Zest
- 1 tbsp Lemon Juice
Salad
- 2 lb Potatoes, steamed until fork tender
- 2 bunches Beets, roasted until tender
- 2 cups Beet Greens, blanched and roughly chopped
- Salt and pepper to taste
Directions:
Place the garlic in a food processor and pulse until finely minced. Add the egg and mustard and pulse until frothy. While the machine is on add the canola oil and olive oil in a thin stream until incorporated. Add the zest and lemon juice and pulse just to combine. Season the aioli with salt to taste.
Arrange the potatoes, beets and beet greens on a platter. Season the salad lightly with salt and pepper and drizzle with the orange aioli.
Potato and Watercress Salad
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 tbsp Dijon mustard
- 1 tbsp Orange Zest
- 2 tbsp Orange Juice
- 1 tbsp White Wine Vinegar
- 1/3 Market District™ Olive Oil
- 2 lb Potatoes
- 4 cups Watercress (Arugula can be substituted)
- 1 cup Orange Segments
- ½ cup Ricotta Salata Cheese, crumbled
- 2 tbsp Nature's Basket® Organic Chives, snipped
- 2 tbsp Nature's Basket® Organic Tarragon, chopped
- ¼ cup Pine Nuts, toasted (optional)
- Salt and pepper to taste
Directions:
In a large bowl, whisk the mustard with the orange juice, zest, vinegar. Whisk in the oil in a thin stream and season with salt and pepper.
Add the potatoes to a pot of salted water; bring to a simmer and cook until fork tender. Remove the potatoes and let cool.
Cut the potatoes into bite size pieces; add into a bowl with the watercress, oranges and cheese. Add the chives, tarragon and pine nuts; mix the salad. Adjust the seasoning and serve.
