Orange and Roasted Beet Salad With Candied Nuts
Yield: 4 servings
INGREDIENTS Vinaigrette: 2 teaspoons finely diced shallots, 1 teaspoon salt, 1 1⁄2 teaspoons cider vinegar, 1⁄4 cup extra-virgin olive oil, 2teaspoons minced fresh tarragon or basil, freshly ground black pepper
1⁄4 red onion, peeled, cut into thin crosswise slices
2 (3 if small) navel oranges 2-3cups mixed baby lettuces or baby arugula
One 9-ounce box of steamed and peeled cubed golden beets
1⁄3 cup store-bought glazed (candied) walnuts or pecans
Optional: 1⁄2 cup crumbled, chilled goat cheese
Cook’s notes: Steamed and peeled ready-to-use golden beets are often sold in supermarket produce sections. If you can’t find the golden
beets, substitute steamed and peeled red beets (usually the red beets are whole and require dicing or slicing).
PROCEDURE
1. Prepare vinaigrette: In a small bowl with a handle, combine shallots, salt and vinegar; stir to combine. Add oil and tarragon; stir to combine. Add freshly ground black pepper to taste. Set aside.
2: Place red onion slices in ice water; set aside for about 15minutes. Peel and slice oranges. The easiest way is to cut off top and bottom of the orange, cutting just deep enough to reach the flesh. Place one cut edge on work surface and cut off strips of peel from top to bottom following the contour of the orange. If some pith (white part) remains, cut that off. Cut into crosswise slices.
3: Drain and pat onion slices dry. Divide baby lettuces or baby arugula on 4 salad plates. Arrange orange slices and drained onion slices on top. Scatter beets and candied walnuts on top of orange slices.
4: Stir vinaigrette and drizzle over salads. If desired, top with crumbled goat cheese. Serve.