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.
|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|
|1/2 cup||extra-virgin olive oil|
|Salt and freshly ground pepper (to taste)|
|2 cups||Earthbound Farm Organic 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.