Grilled Beet Steaks With Orange Wasabi Aioli


  • 1 cup (240 ml) Florida Orange Juice
  • 1/4 cup Florida Oranges, segmented
  • 1/4 cup (60 ml) Balsamic vinegar
  • 1/4 cup Wasabi powder
  • 2 tablespoons Water
  • 1/4 cup Mayonnaise
  • 1/4 cup Fennel, shaved
  • 4 large Red beets, peeled and cooked


Grilled Beet Steaks With Orange Wasabi Aioli

Combine the balsamic vinegar and orange juice and reduce to a syrup; keep warm. Combine the wasabi powder with the water and mix to create a paste; mix in the mayonnaise.

Combine the fennel and orange segments in a small bowl; reserve.

On a preheated grill, grill each side of the beets. Place each charred beet steak in the middle of a plate. Place a quarter of the orange segment and fennel mixture on top of each beet steak and drizzle the orange-balsamic reduction over the mixture. Place small dollops of the wasabi aioli around the plate.