RECIPES
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Roasted Beet and Orange Salad Take advantage of the amazing variety of beets available at local farm stands. Choose among red, golden, or candy-strip varieties, or try using a combination of different varieties of beets for this colorful salad. As an alternative to serving this salad on individual salad plates, alternate the dressed beets with the orange slices on a serving platter or in a large serving bowl, topped with slices of red onion, shelled walnut halves, and crumbled goat cheese. Directions Preheat the oven to 375 degrees F. Place the beets in a baking dish, add about 1/4 inch of water, and cover tightly with aluminum foil. Roast the beets until tender, about 20 minutes. Allow to cool slightly, and slip off their skins. Cut the beets into quarters. Blend together the olive oil, vinegar, lemon juice, salt, and cayenne pepper. Toss the beets in the dressing while they are still warm. Divide the beets into 8 portions and serve each potion with 5 orange segments, topped with 1 tablespoon each of the onion and walnut, and 2 tablespoons of crumbled goat cheese. Note: To prepare citrus segments, cut away both ends of the fruit. Using a sharp paring knife, follow the curve of the fruit and cut away the skin, pith, and membrane, leaving the flesh completely exposed. Working to release each segment and keep it intact, slice the connective membrane on either side of the segment. This recipe is from The Culinary Institute of America's Vegetables: Recipes and Techniques from the World's Premier Culinary College, which is available for purchase at bookstores nationwide. |
Ingredients Makes 8 servings |
