Roasted Beet Salad with Citrus Vinaigrette


Our good friend Cal Stamenov, Executive Chef of Bernardus Lodge in Carmel Valley, CA, created this recipe to showcase the humble beet in a luscious salad that's a study in color and texture.

Roasting is a great way to enhance the flavor of the beets and preserve their important nutrients. Their earthy sweetness makes a perfect complement to the concentrated citrus flavor of the vinaigrette. This salad is a colorful adventure for your taste buds!


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
3 oranges
2 lemons
1 lime
1/2 cup extra-virgin olive oil
  Salt and freshly ground pepper (to taste)
2 cups frisée
2 cups Earthbound Farm Organic Baby Spinach
2 cups Earthbound Farm Organic Spring Mix
30 spears asparagus (blanched)
1/4 cup cured black olives (chopped)
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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