Updated: Jul 28
ROASTED BEET AND CITRUS SALAD
CONVINCE YOUR FRIENDS TO EAT BEETS. MAKE MY ROASTED BEET SALAD PRONTO. My grandpa used to make pressed beet juice and force me to drink it, so this is a much more appealing and appetizing version, with just as many vitamins, nutrients and fiber!
The perfect bites need a bit of everything, textural contrast, heat, acidity, sweetness and freshness, and this salad definitely delivers. Sweet and sour tang from the oranges, char and bite from the roasted corn, nuttiness from the walnuts, saltiness from the cheese, and crispy tender bites of the beets, it just works.
2 pounds raw beets, greens and stems removed, scrubbed under cold running water
5 tablespoons extra-virgin olive oil, divided
½ cup toasted corn (use frozen and flash sautee until browned and let cool)
Kosher salt and freshly ground black pepper
4 sprigs rosemary or thyme
2 tablespoon apple cider vinegar
1 oz feta cheese, or any salty cheese
1/4 cup toasted walnuts nuts, any nut works really
1 small shallot, finely minced
1 orange, cut into segments
1 cup (1 ounce) loosely packed parsley leaves
Orange zest, for garnish
1)Adjust oven rack to middle position and preheat oven to 375°F. Fold two 12 by 18 inch squares of heavy duty aluminum foil in half crosswise. Enclose your beets in aluminum foil by making little pouches and crimping the edges. Before closing, add you rosemary and thyme and extra virgin olive oil, salt and pepper and seal tightly. You want these bad boys to steam. Throw in some garlic in there too for some added nuttiness. Cook em for an hour or until tender and easily pierced with a fork. Let cool and when ready, toss under cold water and peel skin. Chop into 1/2 inch segments and set aside.
2)Combine vinegar, rest of oil, some honey if you like, half of pine nuts, and shallots in a medium bowl. Whisking constantly, slowly drizzle in remaining 4 tablespoons olive oil. Season dressing to taste with salt and pepper.
3)Toss the beets with half of the dressing in a large bowl, then transfer to a serving plate. Add orange, corn, parsley leaves to bowl along with 1 more tablespoon dressing. Toss and season to taste with salt and pepper. Transfer to a serving plate with beets. Drizzle remaining dressing around beets, sprinkle with remaining nuts, top with orange zest, and serve.