This bright salad has a bit of a tang, well balanced with creamy Chevre. Try it in the winter, when your body is craving some vitamin C.
1 lbs. golden beets, washed and cut into 1-inch cubes*
1 lbs. red beets, washed and cut into 1-inch cubes*
Extra virgin olive oil - to drizzle
6 blood oranges(or navel if not available), washed, peeled, and cut into ¼ -inch thick slices
½ pound mixed salad greens, washed and dried
Note: If golden beets are not available use 3 pounds of red beets
Vinaigrette
3 small blood oranges ( or 2 small navels if not available)
1 medium shallot, peeled, trimmed, and minced
2 tablespoons sherry vinegar
Sea salt to taste
Black pepper to taste
½ cup extra virgin olive oil
⅓ cup chevre
Pre-heat oven to 400˚F
While the oven is pre-heating, place the walnuts on an ungreased baking sheet and roast until they are a golden brown, about 5 minutes. Chop coarsely and set aside.
Use two cookie sheets or make a tin foil divider to go in the middle of a cookie sheet. This keeps the two colors from bleeding into each other. Sprinkle olive oil and then sea salt on all the beet pieces and massage the oil into the pieces. Bake until they are fork tender, about 30-40 minutes.
Meanwhile prepare the oranges and salad greens.
To make a vinaigrette, juice the 3 blood oranges. Whisk with the shallots and sherry vinegar. Add salt and pepper to taste. Whisk in the olive oil
In a large bowl, toss the beets and their juices together with enough vinaigrette to coat. Add the orange pieces and gently toss again.
Drizzle some of the vinaigrette over the salad greens. Toss the beets, oranges and greens together.
Sprinkle the walnuts on top before serving.