Sunday, October 27, 2013

Frisee Salad with Roasted Beets, Goat Cheese, Walnuts, and Orange Vinaigrette

Until recently, I was not a huge fan of beets, but trying the beets from the farmer's market and on seasonal menus at restaurants has made me a convert. This is a delicious and fresh salad and is perfect for a person who still isn't sold on the idea of beets. The orange adds a sweetness and brightness that makes the salad pop.


4 beets, cleaned and tops cut off
1 head frisee lettuce
2 oz goat cheese, crumbled
1/4 cup walnut pieces, toasted
Zest from 1/2 orange
Juice from 1/2 orange
Zest from 1 lemon
Juice from 1/2 lemon
1 tsp. dijon mustard
1/4 cup extra virgin olive oil


Preheat oven to 400˚. Wrap each beat individually in aluminum foil and place beets on baking sheet. When oven is preheated, place beets in the oven. Cook until fork tender, about an hour, but will depend on the size of the beets. Remove from oven and let cool slightly. Peel and cut beets into cubes. (Use gloves while peeling and cutting the beets to avoid staining your hands.)

Meanwhile, in a small bowl add orange juice, lemon juice, and dijon mustard. Whisk together. While whisking, drizzle in olive oil. (You might need more than 1/4 cup olive oil depending on the acidity of your oranges.) Whisk in lemon zest and orange zest. Season to taste with salt and pepper. Set aside.

Cut end off of the frisee and break or chop into smaller pieces. Put in large bowl. Toss with orange vinaigrette. Fold in beets, goat cheese, and walnuts.

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