- beets, washed, greens removed
- kosher salt
- a few sprigs thyme and rosemary, optionalFor the dressing:
- 3/4 cup fresh-squeezed orange juice (store bought works fine, too)
- 1 T. rice vinegar or white balsamic
- zest of an orange
- 1 small shallot, minced
- chives, minced
- kosher salt
- 1/3 cup extra virgin olive oilFor assembly:
- goat cheese
- walnuts, toasted
- greens, optional
- Roast the beets:Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into nice chunks.
- Meanwhile, make the dressing: Place the orange juice in a small saucepan over medium heat and reduce to 1/3 cup. Let cool. Add vinegar, zest, shallots, chives and a pinch of salt. Let sit for 15 minutes. Slowly whisk in the olive oil.
- To assemble the salad, arrange greens on a platter. Top with goat cheese, walnuts and cut beets. Season with a pinch of salt and freshly cracked pepper. Spoon dressing over salad. As you plate the salad, the ingredients will all toss nicely together. Note: This method of serving is merely for looks — beets are so messy that if you toss everything together, it becomes one big red mess. If you don’t care about looks, go ahead, toss everything together. If you try spooning the dressing over the salad, however, and tossing lightly as you serve it, I think you’ll find it both tastes and looks wonderful.
- Category: Salad
- Method: Oven
- Cuisine: American
Keywords: salt-roasted, beet, salad