Mixed Baby Beet Salad with Shaved Fennel, Goat Cheese and Blood Orange Vinaigrette Recipe
Blood oranges are an excellent addition to salads. The tart-sweet flavors with hints of raspberry combine well with peppery greens and earthy root veggies. A simple dressing from their juice makes the most of this seasonal fruit.
- 1 1/2 bunch baby beets, red, golden or Chiogga, cleaned and trimmed
- 4 cups water
- 1/2 cup red-wine vinegar
- ¼ cup sugar
- Coarse sea salt and freshly ground black pepper
- 3 blood oranges
- 1/8 cup champagne vinegar
- 1/8 cup olive oil
- 1 bulb fennel, trimmed and thinly shaved crosswise, fronds chopped
- 1 ounce goat cheese
- 1 bunch arugula or mizuna
- Preheat oven to 350 degrees. Place beets in a large roasting pan and pour over water, red-wine vinegar, sugar and 3 tablespoons salt. Cover with parchement and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes.
- Peel beets under cool water. Cut in half lengthwise and again in quarters. Juice 2 blood oranges in a small pot and reduce by half. Add reduction to a blender with one beet and champagne vinegar and blend until smooth. While motor is running add oil and season with salt and pepper. Strain into a medium bowl.
- Remove skin and sections from remaining orange. Toss the fennel, fronds, and arugula in 2 tablespoons dressing. Plate dressed greens. Toss remaining beets and orange sections in vinaigrette, season with more salt and pepper if necessary and arrange on top of greens. Sprinkle with goat cheese and serve.