Shafer Recipes

Blood Orange, Beet and Radish Salad With Avocado Green Goddess Dressing


Whisk together shallots, vinegar, oil, mustard, orange juice (reserved from sectioning oranges), and salt and pepper. Add beets. Toss gently to combine. Refrigerate for 30 minutes. Meanwhile, toss radishes, blood orange sections, and red onion together. Set aside. Combine spinach, arugula, and mint leaves. Remove beets from refrigerator. Combine beet mixture with orange mixture. To assemble: Place greens on plate. Top with beet mixture and pistachios. Drizzle Avocado Green Goddess Dressing over the top and serve.

Avocado Green Goddess Dressing


1 garlic clove

1 cup packed avocado flesh (2 small avocados)

⅓ cup water

2 Tablespoons olive oil

½ cup packed fresh basil leaves

½ cup packed fresh parsley

1 Tablespoon tarragon leaves, (optional)

1 Tablespoon chives

½ cup packed green onion (green part only)

1 Tablespoon apple cider vinegar

3-4 Tablespoons fresh lemon juice, to taste

Sea salt, to taste

Pinch of cayenne (optional)


Place garlic clove in food processor and process until finely chopped. Add the avocado, water, oil, herbs, chives & onion. Process until smooth. Add the apple cider vinegar and lemon juice slowly stopping to taste for flavor – you may not need all the lemon juice. Add sea salt and cayenne (optional) to taste. (Thin with water if needed.)

In Your Glass

This salad offers an enticing wintry mix of textures and flavors – the spicy acidity of the Blood Orange, earthiness of beet and radish and the creamy goodness of the avocado. Certainly a clean crisp white wine such as a Grüener Veltliner or something with a bit more richness such as Red Shoulder Ranch® Chardonnay will provide delicious accompaniment. We’ve enjoyed this one, too, with a lighter style red wine, which could be a Rosé or a delicate Pinot Noir.