The humble beet is showcased here in a luscious salad that's a study in color and texture, with the concentrated citrus flavor of the vinaigrette complementing the earthy sweetness of the beets. Roasting is a excellent cooking option, because it preserves nutrients otherwise lost in boiling.
Thanks to Cal Stamenov, Executive Chef of Bernardus Lodge in Carmel Valley and creator of this recipe.
Beets:
8 medium beets (2" diameter),
preferably a variety of red, gold, and Chioggia
1/2 cup olive oil
1 red onion, sliced
10 sprigs fresh thyme
1/4 cup sherry wine vinegar
Vinaigrette:
3 oranges
2 lemons
1 lime
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
Salad:
2 cups Earthbound Farm Organic Frisée
2 cups Earthbound Farm Organic Baby Spinach
2 cups Earthbound Farm Organic Mixed Baby Greens
30 spears asparagus, blanched
1/4 cup cured black olives, chopped
3 navel oranges, segmented
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
20 sprigs fresh chervil
1/2 cup feta cheese, crumbled (optional)
Position a rack in the middle of the oven and preheat to 400 degrees F.
Make a marinade by whisking the oil, onion, thyme, and vinegar in a bowl.
Prepare each color of beets separately. Toss each color with 1/3 of the marinade. Roast each color in a separate pan, covered with foil, for 1-1/2 hours, or until soft. Cool, peel, and cut into assorted geometric shapes.
To make the vinaigrette, juice the citrus and place in a small non-reactive pan. Over medium heat, reduce the juice by three-quarters. Whisk in the olive oil and season to taste with salt and pepper.
Mix the frisée, spinach, and greens in a large bowl. Toss with some of the vinaigrette. Transfer to a platter, place the beets on top, and arrange the remaining garnish ingredients around the salad. Drizzle with vinaigrette and serve immediately.
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