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Roasted Beet and Orange Salad with Orange Vinaigrette

Roasted Beet and Orange Salad with Orange Vinaigrette

This is a breath of brightness and beauty in the middle of winter – roasted beets served with juicy oranges and piquant red onions perched atop peppery arugula and fresh greens.

One of my many favorite things in popping in for a visit with Emily and Matthew is the discovery of new recipes on their menu. Our last trip was no exception! Emily served this gorgeous salad along with a succulent beef tenderloin for the holidays. I knew immediately this would be added to my files.

Anything with roasted beets is a yes for me. We grew up eating beets, pulling them out of the ground from my Grandmother’s enormous garden. She would can jars of those deep red beauties storing them in her root cellar for the harsh Panhandle winter months. For years fresh beets were difficult to find in the markets but now, luckily they are frequently available.

The roasted beets for this salad are paired with slices of sweet oranges and thinly sliced red onions. Luscious goat cheese is whisked into an orange juice reduction creating a creamy citrus vinaigrette. You can use your favorite mixed greens for this salad – the arugula adds a peppery bite.

But don’t be quick to toss those beet greens!. Chop them along with some of those deep crimson stems for the salad and save any extra for your favorite juice blend. (We use them in our Beet and Apple Juice.) Make sure you wash the beet greens and stems really well to remove any dirt or sand that tends to cling to them.

You can roast the beets and make the vinaigrette a day or two in advance making the prep easier.

A wonderful salad full of flavor and color – perfect for any season!

Roasted Beet and Orange Salad with Orange Vinaigrette

2 bunches of beets, about 7- 8 medium size with greens if available

2 tablespoons olive oil, divided

1 teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper

2 large navel oranges

4 cups arugula

2 cups mixed greens or beet greens and stems, rinsed well and chopped

½ small red onion, sliced very thin

½ cup toasted walnuts

For the orange vinaigrette:

¾ cup orange juice plus 2 tablespoons, divided

1-1/2 teaspoons sugar

2 tablespoons olive oil

1 package honey goat cheese, 4-ounces at room temperature plus extra for serving

1 tablespoon heavy cream

½ teaspoon kosher salt, plus extra for finishing the salad

1/8 teaspoon freshly cracked black pepper, plus extra for finishing the salad

2 tablespoon champagne vinegar

1-1/2 tablespoons aged balsamic vinegar

To roast the beets:

Trim the tops and roots off the beets, peel and cut into quarters.

Reserve the beet greens and stems if you’re using them for the salad. (Quick tip: wear food service gloves to prevent your hands from getting stained from the beet juice.) Toss the beets with the 2 tablespoons of the olive oil and spread out in a single layer on a baking sheet. For easy cleanup line the baking sheet with foil. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Roast the beets at 400-degrees for 40 to 45 minutes, stirring about every 15 minutes. Cook until the beets are cooked through and very tender when pierced with the tip of a sharp knife.

The beets can be roasted in advance and refrigerated until you’re ready to make the salad.

To make the dressing:

Combine ¾ cup of the orange juice and the sugar in a small saucepan.

Place the pan over medium heat and simmer for about 30 to 40 minutes or until the juice is reduced down to about 3 tablespoons, stirring occasionally.

Let the juice cool then add the olive oil, the 4-ounce package of softened goat cheese and the cream, whisking until the goat cheese is smooth and blended well.

Whisk in the kosher salt and pepper with both the champagne and balsamic vinegar.

The dressing can be made in advance and refrigerated until you make the salad. Let it warm to room temperature for full flavor.

To assemble the salad:

On individual salad plates, add a handful of arugula and the mixed greens, dividing between plates then layer in the sliced red onion.

Add slices of the oranges then top with the roasted beets.

Top with toasted walnuts and additional crumbled goat cheese. Drizzle with the orange vinaigrette then sprinkle with a pinch of kosher salt and freshly cracked black pepper to taste.

Makes 4 servings.

Roasted Beet and Orange Salad with Orange Vinaigrette

January 9, 2019
: Makes 4 servings.

This is a breath of brightness and beauty – roasted beets served with juicy oranges and piquant red onions perched atop peppery arugula and fresh greens.

By:

Ingredients
  • For the salad:
  • 2 bunches of beets, about 7- 8 medium size with greens if available
  • 2 tablespoons olive oil, divided
  • 1 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 2 large navel oranges
  • 4 cups arugula
  • 2 cups mixed greens or beet greens and stems, rinsed well and chopped
  • ½ small red onion, sliced very thin
  • ½ cup toasted walnuts
  • For the orange vinaigrette:
  • ¾ cup orange juice plus 2 tablespoons, divided
  • 1-1/2 teaspoons sugar
  • 2 tablespoons olive oil
  • 1 package honey goat cheese, 4-ounces at room temperature plus extra for serving
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt, plus extra for finishing the salad
  • 1/8 teaspoon freshly cracked black pepper, plus extra for finishing the salad
  • 2 tablespoon champagne vinegar
  • 1-1/2 tablespoons aged balsamic vinegar
Directions
  • Step 1 To roast the beets:
  • Step 2 Trim the tops and roots off the beets, peel and cut into quarters. Reserve the beet greens and stems if you’re using them for the salad. (Quick tip: wear food service gloves to prevent your hands from getting stained from the beet juice.)
  • Step 3 Toss the beets with the 2 tablespoons of the olive oil and spread out in a single layer on a baking sheet. For easy cleanup line the baking sheet with foil. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
  • Step 4 Roast the beets at 400-degrees for 40 to 45 minutes, stirring about every 15 minutes. Cook until the beets are cooked through and very tender when pierced with the tip of a sharp knife.
  • Step 5 The beets can be roasted in advance and refrigerated until you’re ready to make the salad.
  • Step 6 Make the dressing:
  • Step 7 Combine ¾ cup of the orange juice and the sugar in a small saucepan. Place the pan over medium heat and simmer for about 30 to 40 minutes or until the juice is reduced down to about 3 tablespoons, stirring occasionally.
  • Step 8 Let the juice cool then add the olive oil, the 4-ounce package of softened goat cheese and the cream, whisking until the goat cheese is smooth and blended well.
  • Step 9 Whisk in the kosher salt and pepper with both the champagne and balsamic vinegar.
  • Step 10 The dressing can be made in advance and refrigerated until you make the salad. Let it warm to room temperature for full flavor.
  • Step 11 To assemble the salad:
  • Step 12 On individual salad plates, add a handful of arugula and the mixed greens, dividing between plates.
  • Step 13 Layer in the sliced red onion and pieces of the oranges then top with the roasted beets.
  • Step 14 Add the toasted walnuts and additional crumbled goat cheese. Drizzle with the orange vinaigrette then sprinkle with a pinch of kosher salt and freshly cracked black pepper to taste.


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