21 June 2011 § 9 Comments
As an antidote to our recent meatfest I decided it was time to use the beets that had been festering at the bottom of my fridge. To save them from death by compost they were roasted and made into this vibrant salad. The orange lightens the earthiness of the beets and the goat cheese provides an oooey gooey texture. The addition of capers and Vidalia onion really makes this salad sing.
If you are short of time you can boil your beets – this takes about 20 minutes for small summer beets. I prefer to bake them in aluminium foil as they develop a more intense, sweet flavor. Just add a little water to stop them scorching.
Ingredients – for four
1lb roasted or boiled beets, sliced
40z crumbled goat cheese
1 tbsp capers
½ sweet Vidalia onion – sliced
½ orange peeled and cut in segments
½ lb string beans, topped and tailed
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1tbsp fresh squeezed orange juice
2 tbsp extra virgin olive oil
Salt and pepper
Wrap the beets in aluminum foil add a splash of water and roast at 375° F for about 45 minutes to an hour until tender. The beets can be cooked a day or 2 in advance. Leave to cool.
Boil the string beans for about 3 minutes in salted water, then blanche (plunge into ice-cold water – this preserves their color), remove from water and add to a bowl.
While the beans are cooking make the dressing. Whisk the mustard, orange juice and vinegar together, when blended add the olive oil, taste and season.
Mix all the salad ingredients and toss with the salad dressing. I usually dress the beets separately and add last of all so the pink color does not bleed all over the cheese. This salad should not be mixed a long time in advance unless you are partial to it looking very pinkalicious.