If you’ve been reading my blog for a while you may have noticed that salads are featured pretty often here on the Table.
There are reasons for that.
You see, I really love salads. I love the creativity of salads – the endless combinations of ingredients, textures and flavors. I love getting salty, sweet, spicy and crunchy ALL in one bite. I love that unlike braises, stews and some other dishes, salads are appealing year round and I think they are one of the tastiest ways to get your veggies! So, I am sure you aren’t surprised to find that there is a salad in my line up of easy, make ahead dishes for Spring entertaining.
Now, this isn’t a “new” salad by any stretch of the imagination – beets and citrus with goat cheese has been gracing restaurant menus and food magazines for years. Just for grins I did a “google” search for beet and citrus salad and got a little over 83,000 hits – so this combination is definitely not “new” – but it is definitely delicious!
I’ve been making a variation of this salad for years and saw it once again in “Melissa’s Everyday Cooking with Organic Produce” and liked that this recipe used blood oranges and golden beets which makes for a truly stunning color combination. If you can’t find blood oranges, navel oranges are a great substitute and look gorgeous with deep red beets and would look spectacular with Chioggia beets. Like pretty much everything in my Spring entertaining line up, this salad can be made ahead so it’s perfect for just about any Spring celebration!
Blood Orange, Beet and Goat Cheese Salad
(adapted from Melissa’s “Everyday Cooking with Organic Produce” )
- 6 blood oranges
- 1/2 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- 2 tsp. honey, agave syrup or Lyle’s Golden Syrup
- 1/2 tsp. salt
- pinch ground white pepper
- 1/2 red onion, thinly sliced
- 6 golden beets
- 1 cup pomegranate seeds
- 1 cup micro greens (optional)
- 3 oz. goat cheese
- Pre heat the oven to 400 degrees. Cut stems and leaves off beets, rinse and dry beets.
- Wrap beets loosely in aluminum foil and place on a sheet pan. Roast in oven for 30 – 40 minutes or until beets are tender and can be pierced with a knife. Cool.
- Peel beets and slice into 1/3 inch slices. set aside.
- Using a microplane, grate the zest from one of the blood oranges into a small bowl. Add the sherry vinegar, salt, pepper and honey. Whisk. Slowly drizzle in the olive oil. Taste and adjust seasonings. Set aside. If not making the salad ahead, add the sliced onions to the vinaigrette.
- Cut the top and bottom off the oranges. Standing the orange up (with one cut side down) use a small paring knife to cut the peel off, following the curve of the orange and trying not to cut too much of the flesh off. Use the paring knife to remove any additional skin. Repeat with the remaining oranges. Slice the oranges into 1/2 inch slices. Set aside.
- To assemble the salad, place a layer of beet slices onto a serving platter (or on an individual salad plate if making individual servings). Top with a layer of orange slices. Drizzle with the dressing and sprinkle the onion slices on if making salad ahead of time. Sprinkle on the pomegranate seeds. Just before serving, garnish with micro greens and crumbled goat cheese.