"My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and--for good measure--some creamy, tangy goat cheese." --Timothy Q. Cebula, Associate Food Editor
4 medium beets (red and golden)
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
How to Make It
Preheat oven to 400°.
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 at 400° 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 mixture 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.
Wine note: White wine is usually a good bet with salad, but the earthy and robust flavors in Winter Salad with Roasted Beets and Citrus Reduction Dressing allow this hearty course to handle a lighter red wine, such as Irony Monterey Pinot Noir 2006 ($16). The wine's berry fruit goes well with goat cheese, and its earthy mushroom flavors are enhanced by roasted beets, while tart acidity on the finish matches the citrus. --Jeffery Lindenmuth
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Great start to Easter dinner. Roasted the beets the day prior, made the dressing in the morning so everything came together superquick at dinner. Used bagged salad blend with radicchio, otherwise made to recipe. Great combo of colors and flavors, the o.j. reduction was a nice touch.
That was so good. To balance out the goat cheese a little I did dice up some gala apples, skin on and candied some walnuts. It was superb!! I tripled the salad dressing so I could have more later. I did cheat though and bought the mixed greens in a bag, but that is a great time saver
I was looking for a good salad that used beets. I had leftover roasted chicken, so I cut that up and put it in the salad as well. The dressing was a hit with my family and adding the chicken made it into a nice light dinner. Definitely will use the dressing recipe again and experiment with different ingredients in the salad.
great tasting, beautiful on the plate with the radicchio. Used all red beets, baby spinach instead of watercress. Second time added some roasted walnuts. Pine nuts would be good as well. Great dressing, a tasty and sophisticated salad.
Great salad -- reducing the oj makes for a 'sweeter' heavier dressing that clings to the greens better than other 'citrus dressings'. It's a great dressing. Definitely good for everyday and for company. I used all baby arugula instead of the mixed greens and added some fresh orange segments. This salad, a grilled ribeye and a nice glass of red wine made a perfect meal.
I have prepared this recipe twice - once with just red beets and once with both red and golden. Both were excellent. To save time, I used packaged spring green mix lettuces. I have used the citrus reduction dressing on another roasted root vegetable dish and it was great.
Very good and super fast. I ended up using canned beets that I roasted and the were very good. I made this for Christmas dinner and everyone who had it wanted the recipe. The dressing took a little doctoring...I added a tad more orange juice and used red onion.
This is a great recipe. It is going in our collection.
Great! Made for Xmas Day dinner. Altered by using a bagged baby spinach/radicchio mix instead of radicchio & watercress. Also used part of one scallion instead of the shallot since that what I had on hand. Also used feta instead of goat cheese. I keep a can of frozen o.j. in the freezer and use to make orange juice when I only need a small amount like for this recipe. The flavors were wonderful, esp. the dressing which made the beet flavor esp. good. Also, when roasting the beets whole according to the recipe, the smell from the burning spray oil got to be too much so I wrapped the beets in the foil instead which sped up the cooking time a lot. Next time, will cut up the beets and roast like I did for another CL salad recipe a couple of years ago. All in all, one of the best winter special salads I've made yet from CL!