CHILI LIME SALT ROASTED BEET SALAD

VINAIGRETTE

¼ C FRESH CALAMANSI JUICE
¼ C EXTRA VIRGIN OLIVE OIL BLEND 75/25
1 CLOVE GARLIC
2 TSP SHALLOTS, CHOPPED
1 TSP SALT
1 TSP SUGAR
2 TSP ORCHESTRA PROVISIONS CHILI LIME SALT

Blend together on high until silky smooth. Roast 2 whole beets of your choice. Quarter cut beets and toss with vinaigrette and mixed greens (frisée, arugula butter leaf, cilantro, and thinly sliced radicchio). Garnish with roasted almonds and fresh grapes.

CREATIONS BY IVÁN GUILLÉN CO-FOUNDER & CHEF OF BACKYARD BELLYS LOS ANGELES | @TORO_ANTIGUO