Slow-Roasted Beet Salad
Slow-Roasted Beet Salad
Serves 6
Beets and goat cheese have been on my menu for years and years. I found that the combination will always turn beet haters into beet lovers. The citrus vinaigrette is also perfect for simple green salads using sweet lettuces, such as Bibb, mâche, or oak leaf.
Instructions
Rock salt (see Note)
6 large beets, well-scrubbed and cut into 3- to 4-inch pieces
2 tablespoons olive oil
¾ cup chopped toasted sunflower seeds
2 shallots, minced
2 tablespoons chopped fresh flat-leaf parsley
Citrus Vinaigrette (recipe follows)
3 small bunches mâche lettuce
8 ounces creamy fresh goat cheese
Instructions
Preheat the oven to 325°F.
Line a shallow baking dish (I use a 6-quart Staub cocotte or casserole) or rimmed
baking sheet with a ½-inch layer of rock salt.
Rub the beets with olive oil and nestle them into the salt, leaving at least 1 inch
between each one. Roast for about 90 minutes or until the beets are tender when poked
with the point of a small sharp knife. Using tongs, lift the beets from the salt. Set aside
until cool enough to handle.
Using your fingertips, push the skins from the beets and discard. Cut the beets into
1½-inch chunks and place in a mixing bowl. Add the sunflower seeds, shallots, and parsley, tossing to blend. Drizzle with about ¼ cup of the vinaigrette, tossing to coat
evenly. Place a mound of mâche on each of 6 luncheon plates. Spoon an equal portion of the beet salad over the top. Garnish with a heaping spoonful of goat cheese and drizzle
vinaigrette around the edge of the plates.
Note: If you don’t have rock salt or can’t find it, you can use an equal amount of coarse or kosher salt.
CITRUS VINAIGRETTE
Makes about 1 ½ cups
¼ cup white wine vinegar
2½ tablespoons lemon juice
2½ tablespoons orange juice
1 small shallot, minced
1 teaspoon finely chopped fresh flat -leaf parsley
¾ cup extra virgin olive oil
Sea salt and pepper
Combine the vinegar and lemon and orange juices in a small mixing bowl. Stir in the
shallots and parsley. Whisking constantly, slowly add the oil. When emulsified, season
with salt and pepper.
Serve immediately or place in a nonreactive container, cover, and store, refrigerated,
for up to 3 days. Bring to room temperature before using.