Blood Orange + Beet Salad
As the temperatures rise over the weekend here in Los Angeles we'll be craving some refreshing and filling. We couldn't resist to share this recipe when we were looking thru our cookbooks, does that look delicious or what? This recipe was actually created during the holiday season by Chef Corey at Flour1, but we want to make it RIGHT NOW. Fresh feta, toasted walnuts and an orange vinaigrette, yum!
So here's what you'll need:
2 lb/910 g beets, a mix of red and gold
1 tsp kosher salt
1 cup/115 g walnut pieces
2 blood oranges (or regular oranges if you cannot find blood oranges)
8 cups/200 g loosely packed baby arugula
8 oz/255 g soft fresh goat cheese
Blood Orange Vinaigrette
1 blood orange (or regular orange)
1 small shallot, finely diced
2 tsp Dijon mustard
2 tsp honey
1 tsp kosher salt
⅛ tsp freshly ground black pepper
3 tbsp sherry vinegar
¼ cup/60 ml extra-virgin olive oil
Special Equipment: rimmed baking sheet, Microplane or other fine-rasp grater
1. Cut the tops of the beets, leaving a little of the stem intact and scrub them well. In a large saucepan sprinkle salt and add water to cover the beets by about 2 inches. Cover and bring to a boil on high heat. Reduce heat to a medium-low and simmer for about 1 hour, or until the beets are tender and can be pierced with a knife. Drain and set aside until the beets are cool enough to be handled. Use a kitchen towel that you don't mind staining to hold the beets. Remove the skins by rubbing the towel firmly against the beets. When the beets are completely cool, cut them into bite-size wedges.
2. Meanwhile, preheat the oven to 350 degrees fahrenheit and place a rack in the center of the oven. Spread the walnuts in a single layer on the baking sheet and toast in the oven, shaking the pan once or twice for even toasting, for 8 to 10 minutes, or until the nut are golden brown, Remove from the oven and let cool.
3. Cut the top and bottom of each orange. Stand one of the oranges on a flat end. Using a sharp paring knife, carve away the rind from the orange, starting from the top and cutting downward and curving inward, until all the rind is gone and you are left with just the fruit. Repeat with the remaining orange. Cut the oranges crossfire into thin slices and set aside for the salad.
4. TO MAKE THE VINAIGRETTE: Working directly over a small bowl, grate the zest from the orange with the Microplane. Cut the orange in half and squeeze the juice into the grated zest. Add the shallot, Dijon mustard, honey, salaam and pepper. Whisk in the vinegar and then slowly whisk in the olive oil until well blended. Taste and adjusting seasoning as preferred.
*The vinaigrette can be made up to 1 week in advance and stored in an airtight container in the fridge. Bring back to room tempter and rewhisk to combine the ingredients before using.
5. Arrange the arugula in a large, shallow bowl. In a medium bowl, toss the beets with 2 to 3 tbsp of the vinaigrette, coating them evenly. Top the arugula with the beets, orange slices, walnuts, and dollops of the goat cheese. Serve the remaining dressing on the side.