ï»¿This roasted beet and orange salad brings a little sunshine to a winter dish. The sweetness and heartiness of beets is tempered by the brightness of the oranges and champagne vinegar. The greens give it a nice crispness and the chevre brings a little richness to the dish. In the end, this ends up being a salad that tastes way too good for December. In fact, you probably won’t have another salad this good until it’s tomato season.
A note on the vinaigrette–we like to keep lots of kinds of vinegar around the house, and we find champagne vinegar to be especially good for salads, but if you don’t have it, something like red wine vinegar or apple cider vinegar would also work perfectly well. Just avoid anything really strong like balsamic.
We used chioggia beets for this salad. They have beautiful beet red and white stripes, and are a great option for kids since they’re less likely to stain.
Roasted Beet and Orange Salad
4 beets, peeled cut into 1/4″ thick slices
1 tablespoon orange zest
3 oranges, peeled and cut into 1″ round slices
2 oz. of chevre, cut into 1/2″ rounds
small bunch green lettuce, washed and torn into bite sized pieces
4 tablespoons olive oil
2 tablespoons champagne vinegar
salt and pepper
Preheat the oven to 400 degrees. Arrange the beets on a rimmed baking sheet and drizzle with 1 tablespoon of the oil. Make sure all of the beets are coated. Roast in the oven for 15 minutes, flip each round, and roast for another 10. Remove from the baking sheet and let the beets cool.
To assemble the salad, place a handful of greens on the plate and layer beet, orange and chevre slices. Lightly dress the salad and finish with a twist of pepper.