Orange face mask for moisturizing
December 11, 2023
Salad with tangerine, apple and coconut
December 13, 2023
INGREDIENTS
For the salad
- 1 orange, sectioned
- 2 beets, cooked, cut in half and quartered
- 2 tbsp. shallot, finely chopped
- 6 cups arugula
- 2 tbsp. cilantro leaves, roughly chopped
- 2-3 ounces crumbled feta cheese
For the dressing
- 3 tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 2 tsp. orange zest
- 1 tsp. honey
- 1/3 cup olive oil
- Salt and pepper
DIRECTIONS
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To prepare the beets, remove the tops, peel and cook in lightly salted boiling water until tender. Once cooled, cut in half and quarter each half.
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Section the orange: slice off the top and bottom of the fruit with a knife, aiming to cut through the peel and pith, just barely exposing the pulp. Next, cut off the outer peel in the same way until you have yourself a naked grapefruit. Now, insert your knife blade between the flesh of one section and its outer membrane, and gently cut to the core of the fruit. Once the blade hits the center of the fruit, rotate the blade towards the other side of the section and let the cut section fall into a bowl below
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To make the dressing, whisk vinegar, mustard, orange zest, honey and leftover orange juices. Gradually whisk in oil. Add salt and pepper to taste.
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Add the arugula to a plate or bowl. Sprinkle in cilantro. Add the beets, feta and orange sections. Drizzle dressing over salad. Serve immediately.
