Mandarin Orange Olive Oil

Description

Ways to use Calolea’s Mandarin Orange Olive Oil…

Beet Salad with Mint, Red Onion & Ricotta Salata or Feta Cheese

4 servings

Ingredients

• 6 beets, trimmed and scrubbed
• 3 T. Calolea Mandarin Orange Olive Oil
• 1/2 c. medium red onion, thinly sliced
• 1/2 c. shaved ricotta salata or feta
• 1/2 c. chopped fresh mint
• Sea salt and freshly ground pepper to taste

Directions

Please the beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to low and cover, simmer for 45 minutes or until beets are tender (test with a fork). Drain beets and run under cold water to remove the skins. Cut beets into 1/4 inch cubes.

In a separate bowl, whisk together olive oil, White Balsamic Vinegar, and salt and pepper to taste. Place beets, sliced onions, fresh mint in a medium bowl. Drizzle the vinaigrette and gently toss all ingredients together. Before serving, add shaved ricotta or feta cheese to each salad to finish.

Sesame Miso Dressing

1 T. miso paste (red)
1 T. honey (or brown sugar)
⅛ c. rice vinegar
⅛ c. Mandarin olive oil
⅛ c. sesame oil

Whisk together, starting with the rice vinegar. Then add miso and honey. Finally oil and mix.

Other Serving Ideas:

Try pairing with our Strawberry Balsamic Vinegar on a Spinach Salad with dried fruits, nuts, and mandarin slices.

Toss with roasted Yukon gold potatoes and yams, fresh sage, sea salt, and fresh pepper (cayenne pepper is best).

Add to risotto with mushrooms

Combine with soy sauce. Pour over grilled pork loin, chicken or chops. Add herbs and cracked pepper if desired.

Drizzle over steamed swiss chard, spinach, or bok choy. Sprinkle with pine nuts before serving. Add feta or ricotta salata cheese.

Delicious with turkey and bay leaves, game birds, stuffing, or wild rice and cranberries.