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Roasted Beet Salad with Citrus Vinaigrette 8 Servings 8 beets (2" diameter) (preferably a variety of red, gold and Chioggia) ½ cup olive oil 1 red onion (sliced) 10 sprigs fresh thyme ¼ cup sherry wine vinegar 3 oranges 2 lemons 1 lime ½ cup extra-virgin olive oil Salt and freshly ground pepper (to taste) 2 cups frisée 2 cups Earthbound Farm Organic Baby Spinach 2 cups Earthbound Farm Organic Spring Mix 30 spears asparagus (blanched) ¼ cup cured black olives (chopped) 1 red bell pepper (finely diced) 1 yellow bell pepper (finely diced) 20 sprigs fresh chervil ½ cup feta cheese (crumbled (optional))
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Roasted Beet Salad with Citrus Vinaigrette

Our good friend Cal Stamenov, Executive Chef of Bernardus Lodge in Carmel Valley, CA, created this recipe to showcase the humble beet in a luscious salad that's a study in color and texture.

Roasting is a great way to enhance the flavor of the beets and preserve their important nutrients. Their earthy sweetness makes a perfect complement to the concentrated citrus flavor of the vinaigrette. This salad is a colorful adventure for your taste buds!

8 Servings

Ingredients

8

beets (2" diameter) (preferably a variety of red, gold and Chioggia)

½ cup

olive oil

1

red onion (sliced)

10

sprigs fresh thyme

¼ cup

sherry wine vinegar

3

oranges

2

lemons

1

lime

½ cup

extra-virgin olive oil

Salt and freshly ground pepper (to taste)

2 cups

frisée

2 cups

Earthbound Farm Organic Baby Spinach

2 cups

Earthbound Farm Organic Spring Mix

30

spears asparagus (blanched)

¼ cup

cured black olives (chopped)

1

red bell pepper (finely diced)

1

yellow bell pepper (finely diced)

20

sprigs fresh chervil

½ cup

feta cheese (crumbled (optional))

Directions

Position a rack in the middle of the oven and preheat to 400 degrees F.

Make a marinade by whisking the oil, onion, thyme, and vinegar in a bowl.

Prepare each color of beets separately. Toss each color with 1/3 of the marinade. Roast each color in a separate pan, covered with foil, for 1-1/2 hours, or until soft. Cool, peel, and cut into assorted geometric shapes.

To make the vinaigrette, juice the citrus and place in a small non-reactive pan. Over medium heat, reduce the juice by three-quarters. Whisk in the olive oil and season to taste with salt and pepper.

Mix the frisée, spinach, and greens in a large bowl. Toss with some of the vinaigrette. Transfer to a platter, place the beets on top, and arrange the remaining garnish ingredients around the salad. Drizzle with vinaigrette and serve immediately.

 

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