May 05, 2008
From Chef Oonagh Williams of Royal Temptations Catering
Ingredients
- 4 small beets cooked and peeled, or use roughly half of a 15 oz. can of small whole beets
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. orange juice
- 1 tsp. Dijon mustard (make sure it’s gluten-free)
- 2 tsp. maple syrup or honey
- ½ cup olive oil
- Salt and pepper
- Greens of 2 green onions, sliced thinly
- 2 Tbsp. fresh parsley
- Zest of half an orange
- Fresh orange, clementines etc., segmented, or small can of mandarin oranges
- Romaine or butter lettuce, shredded
- 4 oz. goat cheese
- ½ cup chopped nuts
Instructions
- Put balsamic vinegar, orange juice, Dijon mustard, maple syrup, salt and pepper in a container large enough to take vinaigrette and beets. Mix together.
- Add olive oil, parsley and green onions. Mix it all together using an immersion blender until herbs are chopped and vinaigrette begins to thicken. Taste and adjust seasonings, sweetness, etc.
- Cut beets into ½ inch cubes using a fluted cutter for a prettier presentation. Add beets to half of the vinaigrette. Preferably leave beets in the dressing for a few hours for flavors to develop.
- Divide shredded lettuce between two plates. Top with beets in vinaigrette and a few slices of goat cheese (or whichever cheese you prefer). Add some slices of orange
- Finish with chopped nuts or crushed nut brittle and a drizzle of orange vinaigrette.
Tips and Alternatives
Cook the beets in boiling water, or you can microwave them in a microwave safe bowl with a cover, 2 tablespoons of water and 2 small beets for about 8-10 minutes.
Choose whatever cheese or nuts you would like to top the salad. Omit them for dairy-free or nut-free.