Monica Little: Beet & Blood-Orange Rave Salad
By Monica Little on February 22, 2012 1:39 PM | Comments (0)
Who wants a party in their mouths tonight? This is one of the most colorful, mouthwatering beety/leafy/blood-orangey salads you have ever seen.
Beet & Blood Orange Rave Salad
Serves 4 as a side salad
4-5 medium Red beets, washed well, tops removed (clean and sauté like collards!)
2-3 medium Yellow beets, washed well, tops removed
2 medium Blood oranges (*may substitute any orange)
½ cup Pecans
3 oz. Goat Cheese
2 sprigs fresh Thyme
Mixed Greens, rinsed and dried
Olive oil
Salt & Pepper
Cake pan
Mandolin slicer
PREHEAT THE OVEN TO 350 F
THE RED BEETS
Cut off the top root end and the spindly bottom tip of each beet. Ensure the beets are about the same size; if not, cut the bigger ones to match the smaller. You want them to be about the same size so they have similar cooking times. Wash the beets again. Line a cake pan or sheet tray with foil; place the trimmed beets in the center. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper. Using another piece of foil, create a sealed package, crimping the two pieces of foil together tightly. Add about ½” water to the pan and roast in the oven for 45-60 minutes, or until the beets are cooked. They should give a slight resistance when a paring knife is inserted, but not be mushy.
Meanwhile . . .
THE YELLOW BEETS
Cut off the top root end and the spindly bottom tip of each beet. Wash the beets again, then peel the beets making sure to get rid of all the skin. Using a mandolin carefully slice the beets as thinly as possible, immediately placing the slices into a bowl of ice water. Only slice as far down as you are comfortable, discarding the remaining beet end. Pull the chilled slices out of the ice water and drain on a paper towel lined plate; set aside.
THE BLOOD ORANGES
Cut off the top and bottom of the oranges, creating flat surfaces on each. Standing the orange on its flat surface, use a paring knife to “shave” off the rind exposing the flesh of the orange, but leaving no pith behind. (This may take some practice if you haven’t done it before.) Holding the peeled orange, insert the paring knife along the seam of each segment, with the second cut at an angle in order to pop out the segment. Do this over a bowl as to catch the segments and the juice. After you have removed all segments, squeeze the orange to get any remaining juice.
THE PECANS
Toss the pecans in a bowl with a dash of olive oil, salt, and pepper. Spread on a foil lined sheet and roast in the same oven as the beets for 5-7 minutes. Remove and roughly chop; set aside.
THE GOAT CHEESE
In a small bowl, combine the goat cheese, the leaves of the thyme sprigs, one tablespoon of water, 1 teaspoon of olive oil, salt and pepper. Mix thoroughly and taste to adjust seasoning if needed. Set aside.
THE DRESSING
In a small bowl, combine the blood orange juice (that your segments are swimming in), a pinch of salt and pepper. Slowly begin drizzling in olive oil, whisking the whole time. Once you’ve added about 2 tablespoons, taste. The dressing should be acidic enough to stand up to the vegetables and the greens, but not mouth puckering. Adjust as necessary.
BACK TO THE BEETS
Within 5 minutes (NO MORE) of your beets coming out of the oven, place the hot beets in your hand on a paper towel, one by one, and use the towel to pull the skin off. Slice the beets into bite sized wedges.
ASSEMBLY
Place the mixed greens in a bowl, top with the roasted and shaved beets, pecans, orange segments, and dollops of goat cheese. Drizzle your dressing all over the salad. Serve and enjoy!
You can watch me make this recipe in my Chef Monica vlog post right here on OCinSite.
