Recipe courtesy of Russell Jaehnig
Show: The Best Of
Episode: Chic Eats
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.

Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.

Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Lobster Rolls

Recipe courtesy of Jamie Deen

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Tuna Salad

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories