Thursday, August 11

Roasted Beet, Orange & Goat Cheese Salad

A few weeks ago, my girlfriend and I were doing happy hour at Fraiche (previously reviewed here and recently featured on Curb Your Enthusiasm) and discussed our mutual love for their beet salad. I haven't always been a fan of beets, by they've recently become a go-to order at my favorite restaurants. I was hesitant to make them at home because they seemed time-consuming and messy to prepare, but I couldn't resist attempting my own version of Fraiche's salad. To make the dish weeknight-friendly, I roasted and peeled the beets a day in advance, then kept them in the fridge until I was ready to make dinner. Now I've conquered my fear of beets and can't wait to try out new dishes!

Roasted Beet, Orange & Goat Cheese Salad:
For Dressing
  • Combine 1 tbsp. fresh lemon juice, 1 tbsp. fresh orange juice, and 1 tsp. Dijon mustard in a small bowl.
  • Gradually whisk in 1/4 c. high-quality extra-virgin olive oil. Season with salt.
For Salad

  • Slice the stems off two bunches of medium-large beets* and wrap each one individually in aluminum foil.
  • Cook beets in a 400°F oven for 60 -75 minutes, or until tender.
  • Remove beets from foil, let cool, and rub off the outer skins with your fingers.**
  • Dice beets into bite-size pieces and roughly chop 2-3 tbsp. shelled pistachios.
  • Cut the peel off an orange, then slice in between the membrane of each section to create orange supremes.
  • Toss 2 1/2 c. wild baby arugula with some of the dressing and divide onto plates.
  • Top each plate with beets, orange supremes, chopped nuts, and 2 oz. crumbled goat cheese.
  • Drizzle some remaining dressing over plate and serve.

Serves two (main course)
Serves six (side dish)
*About 6 beets. Try and use a variety of different beets.
**Be careful not to stain your hands or clothing during this step.