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!
beets (2" diameter) (preferably a variety of red, gold and Chioggia)
red onion (sliced)
sprigs fresh thyme
sherry wine vinegar
extra-virgin olive oil
Salt and freshly ground pepper (to taste)
Earthbound Farm Organic Baby Spinach
Earthbound Farm Organic Spring Mix
spears asparagus (blanched)
cured black olives (chopped)
red bell pepper (finely diced)
yellow bell pepper (finely diced)
sprigs fresh chervil
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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