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.


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.