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Tuesday, February 14, 2012

Winter Salad with Roasted Beets and Citrus Reduction

 Winter Salad with Roasted Beets and Citrus Reduction

Winter Salad with Roasted Beets and Citrus Reduction
by Victoria Challancin

This is such a straightforward and refreshing salad for winter--or anytime!  When I decided to make this salad, I knew I might not find the radicchio (I rarely do here in San Miguel), but otherwise, the ingredients are readily available and easy to find.  I never gave the watercress a second thought, though, as it is always available.  Always, except for the day I chose to prepare this salad, that is.  Not to worry--the ever-present and oh-so-healthy and delicious purslane (verdolaga in Spanish, which I wrote about here) came to the rescue as that added bit of interest and texture.  Golden beets?  Not on that day either.  But why not add pomegranate seeds because I love them and had a fresh pomegranate on hand.  As for the citrus reduction--it is such a perfect dressing for the beets.  The result?  A delicious, healthy salad perfect for colder days.


Recipe:  Winter Salad with Roasted Beets and Citrus Reduction
(Recipe from Cooking Light)  Makes 8 servings.

4 medium beets (red and golden) 
Cooking spray or regular oil
3/4 cup fresh orange juice (about 4 oranges)
1/2 teaspoon sugar
1 tablespoon minced shallots
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups torn Boston lettuce
2 cups trimmed watercress
2 cups torn radicchio
1/2 cup (2 ounces) crumbled goat cheese

Preheat oven to 400 degrees F.
Leave root and 1-inch stem on beets; scrub with a brush.  Place beets on a foil-lined jelly-roll pan coated with cooking spray.  Lightly coat beets with cooking spray.  Bake for 1 hour and 10 minutes or until tender.  Cool beets slightly.  Trim off beet roots and stems; rub off skins.  Cut beets into 1/2-inch-thick wedges.

Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons.  Pour into a medium bowl; cool slightly.  Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.  

Combine lettuce, watercress,and radicchio.  Sprinkle lettuce misture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine.  Arrange about 1 cup lettuce mixture on each of 8 salad plates.  Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.


I am submitting this post to the Souper Sundays weekly blog event hosted by Deb from the terrific blog Kahakai Kitchen.

©Victoria Challancin.  All Rights Reserved.


Lynne Daley said...

"necessity is the mother of invention" and your inventive winter salad looks delicious with the purslane taking the place of the radicchio and the red beets and pomegranate seeds adding a beautiful color and flavor pop! I love winter salads!

Lorraine @ Not Quite Nigella said...

This looks like the kind of salad I would go for at any time of the year but I love that these are winter friendly ingredients :) We are still in Summer here but I'll keep this up my sleeve for when winter comes!

Hotly Spiced said...

What a beautiful looking salad Victoria. It is gorgeous. I just love all the colours. I cook something similar with beets, spinach, mint leaves and fetta. It always goes down well especially if served with barbecued lamb - this is a great salad for summer!

Ben said...

One of the many reasons I love Mexico is because I can eat soup and salads all year round. Hehehe. I love your salad!

Jorgi said...

This winter salad is outstanding . Easy to make and the citrus reduction is bright, refreshing and so good you'll make a meal of it. Which I did .
This is a winner for me at any season .
Thanks Vicki your recipes have broaden my food experience . said...

Give me beets any time of the year. I am so glad Joan of Foodalogue turned me on to your blog...

Sawsan@chef in disguise said...

I love this salad!
I think I need to pick up a couple of ingredients and give this a go tomorrow.
Colorful salads are always welcome on gloomy winter days.
P.S. thank you for your kind wishes on my blog

Deb in Hawaii said...

This looks wonderful--love the adaptations you made--especially the pomegranate. Thanks so much for sharing it with Souper Sundays. Welcome and I hope to have you back again soon. ;-)



Carol @ Always Thyme to Cook said...

Great looking salad! Beets and goat cheese are such a winning combination. Just delicious.