Sunday, December 12, 2010

Roasted Beet and Redlands Oranges Salad

Salad of Roasted Beets with Redlands Oranges and Farm Goat Cheese

Each time I prepare this recipe it is slightly different, so feel free to experiment with portions and ingredients. I love purchasing beets from our local farmers, however if you can’t find beets at the farmer’s market, you can always order fantastic beets from Washington Produce. If local oranges are available, this recipe is sure to be a hit with Redlands oranges.

8-10 large fresh beets (or 14-18 small) fresh beets, with skins on (use varying sizes and colors if desired)
4-6 local large oranges (or 12-14 tangerines, seedless)
Toasted walnuts, as needed for garnish
8 oz goat cheese, Chevre or similar variety
Chives, as needed for garnish, Fine cut.
olive oil, as needed

Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. (Greens from beets can be sautéed separately on stovetop to accompany salad, if you so desire). Slice beets into 1/4 " slices, leaving skin on. Put sliced in large mixing bowl, coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet into preheated oven. Roast for approx 20-30 minutes, depending upon strength of oven and size of beets. Larger beets may take closer to 40-45 minutes but watch closely to prevent burning. Beets will start 'hissing' before done. Check beet slices approximately 15 minutes into cooking and turn each slice over. If you have 'hot spots' in your oven, rotate to ensure even cooking on all slices. When done, beets should be shiny and soft to the touch, with an even texture. While beets are roasting segment oranges or tangerines into individual 'sections' and set aside. Layer ingredients in large serving bowl. Place beets on bottom, citrus on middle layer, crumbled goat cheese on top. Garnish with toasted walnuts and cut chives as final topping.

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