6 medium beets, greens cut off and reserved for another use
2 tablespoons olive oil
3 navel or blood oranges or 5 tangerines, or 1 Ruby red or Oro blanco grapefruit,
peeled and sectioned, reserving the juice
4 oz. fresh Chevre or Sheep’s milk feta, crumbled
1/3 Walnut Baguette, cut into ½ inch cubes
2 tablespoons, olive oil
Kosher salt and Freshly Ground Pepper
2 tbsp. fresh orange, tangerine or grapefruit juice
1 shallot, peeled and minced
2 tablespoons champagne vinegar
2/3 cup extra virgin olive oil
Salt
Freshly ground black pepper
8 cups mixed greens
Preheat oven to 450°F.
Line a rimmed baking sheet with foil. Place beets in the center and drizzle with olive oil. If using beets larger than a golf ball, cut into quarters. Wrap foil loosely around beets, closing completely. Roast beets until knife easily pierces center, about 40- 50 minutes. Let cool for 10-15 mintues or until able to handle. Peel beets* and cut into 1/3-inch-thick wedges, toss with 2 tablespoons of vinaigrette.
Toss the walnut bread with olive oil. Place on a sheet pan and bake at 350 until dry and slightly browned, about 8 minutes.
In a medium bowl, combine orange juice, shallot, vinegar, salt and pepper. Slowly whisk in oil until thick and emulsified, set aside.
To assemble the salad, season the mixed greens with salt and pepper. Add the croutons, half the vinaigrette, toss well, adding more vinaigrette as needed. Place a heaping mound of greens on each of 8 plates. Position beets and orange slices alternately around the plate, top the greens with crumbled cheese. Serve immediately.
*if using Red beets or blood oranges, you may want to use gloves.
Serves 8 as a first course.
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