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.
Enjoy!
I am submitting this post to the Souper Sundays weekly blog event hosted by Deb from the terrific blog Kahakai Kitchen.
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.
Enjoy!
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.
8 comments:
"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!
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!
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!
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 .
Give me beets any time of the year. I am so glad Joan of Foodalogue turned me on to your blog...
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
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. ;-)
Aloha,
Deb
Great looking salad! Beets and goat cheese are such a winning combination. Just delicious.
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