Citrus Spa Salad from M Bistro at the Ritz Carlton

Citrus Spa Salad from M Bistro at the Ritz Carlton


1 large bunch of kale

16 small golden beets

1 orange

½  grapefruit

1 LB firm tofu

½ cup miso glaze

½ cup sliced almonds

½ lemon

12 tablespoons of olive oil

Salt & pepper to taste


-Place beets on a baking pan in a 350 degree oven. Roast 20-25 minutes until the skins easily wipe off with a paper towel. A small knife should easily pierce the beet and slide out smoothly. Let cool a few minutes and remove all of the skins using a paper towel or small vegetable peeler. (This can be done the day before)

-Put tofu in a plastic container and add miso glaze. Set aside in refrigerator.

-Place almonds in a small dry non-stick sauté pan over medium heat and toast until lightly brown. Stir consistently. Should take no more than a minute.

-Peel the citrus fruit and remove the segments by slicing in between the white membranes with a small paring knife over a bowl to collect the extra juices. Set segments aside in a separate bowl.

-When finished removing the segments, squeeze the remainder of the fruit over the juice bowl. Also squeeze the lemon juice over the bowl. Remove any seeds.

-To make the dressing: Add salt and pepper to a small bowl. Measure 4 tablespoons of the citrus juice on top.  Add the olive oil and whisk 10-15 seconds.

-Remove the almonds from the non-stick pan and bring pan to a medium heat. Lightly cook the tofu on each side for about 2 minutes each.

-Wash the kale and remove the thick bottom ribs. Cut the kale into small 1 inch strips.

-Assemble salad and enjoy!