Thursday, March 27, 2008

Salad of Mixed Greens, Walnuts, Roasted Beets and Goat Cheese

2 T white wine or Champagne vinegar
2 T freshly squeezed orange juice (about 1/2 orange)
1 1/2 tsp finely minced orange zest
2 T extra virgin olive oil
1 T walnut oil
salt and freshly ground black pepper to taste

4 small beets, unpeeled
1 T extra virgin olive oil
6 cups baby lettuces with frisee
1/2 cup walnut pieces, toasted
salt and freshly ground black pepper to taste
4 ounces chilled fresh goat cheese, coarsely crumbled
Thin strips of orange zest, for garnish

  1. For the dressing: Combine vinegar, orange juice and zest in small mixing bowl, whisk until evenly mixed. Add oils in a slow steady stream whisking continuously until dressing is slightly thickened and creamy (emulsified). Season to taste with salt and pepper; set aside until needed.
  2. For the salad: preheat oven to 400*. Scrub beets, toss them with olive oil in small roasting pan. Roast beets until tender, about 45 minutes to 1 hour; cool, peel, and cut into 1/2 inch wedges.
  3. Mix lettuces and walnuts in a large bowl. Toss with just enough dressing to coat evenly. Season to taste with salt and pepper. Divide salad among four chilled plates, arrange beets around greens. Top salads with goat cheese and orange zest; serve immediately.

This recipe is from a cooking class I took at The Viking Cooking School. It's an awesome salad. When you roast the beets, it makes them so sweet they taste like you've sprinkled sugar on them.


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