Citrus Salad with Beets and Quark

Citrus Salad with Beets and Quark

Wisconsin quark cheese, along with a buttermilk dressing, adds a milky and slightly tangy accent to this refreshing and colorful salad.

servings
4-6

Ingredients













Cooking Instructions

1

Heat oven to 400°F. Cut beets into half-inch wedges. Toss with 2 tablespoons olive oil. Spread on rimmed baking sheet and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Bake 25–30 minutes, flipping beets halfway through, or until beets are fork tender with golden edges. Set aside to cool.


2

Reserve 1 tablespoon Cara Cara orange zest. Cut Cara Cara oranges, blood oranges and tangerines into supreme sections by first trimming tops and bottoms from each fruit. Next, cut off peel, working downwards from top to bottom. Section the fruit. Finally, remove skins from sections. Discard any remaining pith or seeds. Set aside.


3

Whisk buttermilk and 1 tablespoon quark into 1/4 cup olive oil. Whisk in reserved orange zest, 1 tablespoon minced red onion and 1/2 teaspoon sea salt.


4

To assemble salad, arrange beets, citrus sections, parsley and red onion slices in shallow bowl. Drizzle half the dressing over and gently toss with fingers. Add more dressing as needed. Just before serving, dot salad with remaining quark.


Ingredients













Cooking Instructions

1

Heat oven to 400°F. Cut beets into half-inch wedges. Toss with 2 tablespoons olive oil. Spread on rimmed baking sheet and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Bake 25–30 minutes, flipping beets halfway through, or until beets are fork tender with golden edges. Set aside to cool.


2

Reserve 1 tablespoon Cara Cara orange zest. Cut Cara Cara oranges, blood oranges and tangerines into supreme sections by first trimming tops and bottoms from each fruit. Next, cut off peel, working downwards from top to bottom. Section the fruit. Finally, remove skins from sections. Discard any remaining pith or seeds. Set aside.


3

Whisk buttermilk and 1 tablespoon quark into 1/4 cup olive oil. Whisk in reserved orange zest, 1 tablespoon minced red onion and 1/2 teaspoon sea salt.


4

To assemble salad, arrange beets, citrus sections, parsley and red onion slices in shallow bowl. Drizzle half the dressing over and gently toss with fingers. Add more dressing as needed. Just before serving, dot salad with remaining quark.


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