Saturday, June 5, 2010

Roasted Golden & Red Beets Salad

Roasted Beets Salad with Orange Vinaigrette

I was first introduced to roasted beets salad a couple of years ago at The Shed at Glenwood, my favorite restaurant in Atlanta. I loved it so much that the next few weeks after that, I test kitchen different recipes to find my happy beet place.

1 bunch baby golden beets *
1 bunch baby red beets*
segments of 2 large navel oranges
1 bunch lacinato kale
canola oil for drizzling
sea salt

*Baby beets are about 1 - 1 1/2 inches in diameter

Orange Vinaigrette
(the barefoot contessa cookbook)

4 T white balsamic vinegar
4 T freshly squeezed orange juice
6 T extra virgin olive oil
1 t sugar
3 t sea salt
1 t freshly ground pepper
zest of 2 navel orange

Preheat the oven to 375 F.

Rinse the beets then trim the roots and ends. Prepare 2 pieces of aluminum foil that can encase the beets, one for the golden and one for the red. Put the beets in the center of the foil, drizzle the top with canola oil and salt, then seal. Put the packets in a baking sheet then roast for about 30 to 40 minutes, or until tender when pierced with toothpick. Open the packets and set aside to cool.

Prepare the vinaigrette by mixing everything together in a cruet. Set aside.

Prepare two bowls that can hold the beets (one each for golden and red). Peel the beets by cutting both edge and rubbing it with a paper towel to remove the skin. Cut the beets in quarters and lace them in the separate bowls. Add enough of the citrus vinaigrette in each bowl to cover all surface and let it marinate and chill in the reefer for about 2 hours or overnight.

Prepare the kale by tearing the leaves to bite sizes ( I do not use the ribs) then toss it with the remaining vinaigrette. Arrange the beets and the orange segments on top of the kale and serve.

This is great as a side salad or you can serve it with grilled or smoked salmon or shrimps or chicken pieces for a light lunch or dinner.

Roasted Beet Salad with Orange Vinaigrette

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