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Beet, Orange and Walnut Salad

What You'll Need:

  • 6 medium beets (stems removed)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 medium oranges
  • 1/2 cup walnuts (chopped)
  • 1/4 cup blue cheese (crumbled)
  • 3 tablespoons walnut oil
  • 2 teaspoons raspberry vinegar

Step by Step:

1. Preheat oven to 400. 

2. Cut three pieces of aluminum foil into 8x8 squares. Scrub beets vigorously (do not peel) and place two beets in the center of each piece of foil.   Drizzle generously with olive oil and sprinkle with salt and pepper.  Bundle aluminum foil together to create a tight pouch around each pair of beets.   Repeat with remaining beets and place pouches on a lined baking sheet.  Roast in oven until beets are fork tender, 45-60 minutes.

3. Carefully remove beets from pouches and place in refrigerator until chilled through (can be done a day ahead). After beets have cooled, peel and quarter them.

4. "Supreme" both oranges by cutting out the juicy flesh from the tough membrane: Cut off the top and bottom half inch of your orange. Place a flat side on your cutting board and remove the rest of the peel and pith with your sharp chef's knife. You should now only see juicy, orange flesh. Pick up the orange, and cut a slit towards the center of the fruit on each of the inner sides of a segment's membranes.  The segment should pop right out. Continue all the way around, reserving any juice by "supreming" over a bowl.  

5. Place beets and orange segments in a medium bowl. Add walnuts and blue cheese and sprinkle with salt and pepper.

6. Into the bowl of reserved orange juice, add walnut oil, raspberry vinegar, and a pinch of salt and pepper.  Whisk until well combined.

7. Pour dressing over salad mixture and toss well to coat. Taste for seasoning, adding salt, pepper or vinegar as needed.

Pacific Coast Farmers' Market Association
Recipe by Market Chef Erica Emme.

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