Ruby Orange & Golden Walnut Beet Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens, wash beets thoroughly to remove dirt. Wrap each beet individually in aluminum foil with a light drizzle (about 1/2 teaspoon each) of olive oil and a pinch of salt. Place on a baking sheet and roast until tender when pierced with a skewer, about 45–60 minutes depending on size. Start checking at 40 minutes.

When beets are tender, unwrap and let cool until they are comfortable to handle, about 20 minutes. Wearing gloves or using a paper towel, slip skins off by rubbing; red beets will stain — use caution. Slice roasted beets into 1/4-inch (6 mm) rounds or wedges and set aside on a plate. Drizzle with remaining 1 1/2 tbs olive oil, sprinkle 1 tsp salt and 1/2 tsp black pepper, toss gently to coat and bring to room temperature.

Arrange mixed baby greens on a platter or individual plates and set beets atop the greens just before serving.

Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking pan frequently to avoid burning. Transfer to a bowl and set aside.

In the same skillet, melt butter over low heat, add brown sugar and sea salt, stirring until sugar dissolves and mixture becomes syrupy, about 1 minute. Return walnuts to skillet and toss to coat evenly. Spread coated walnuts on parchment to cool; they will crisp as they cool. Roughly chop once cooled if desired.

In a bowl or jar, combine ruby orange juice, champagne vinegar, honey, Dijon mustard, orange zest, salt and pepper. Whisk or shake until honey and mustard are fully incorporated.

Slowly stream in 3 tbs olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt or a little more honey if too tart. Keep refrigerated for up to 3 days; bring to room temperature before using.

If you prefer brighter flavor, reserve a few tablespoons of the orange vinaigrette to lightly dress the greens and use the remainder to brush the beet slices.

Place chèvre and Greek yogurt in a small bowl or food processor. Add honey, lemon zest, salt and pepper. Blend with a fork for a chunkier cream, or pulse in a food processor for 20–30 seconds until very smooth. If mixture is too thick, add up to 1 tablespoon heavy cream to loosen to a silky, spreadable consistency.

Taste and adjust: more honey for sweetness, more lemon zest for brightness, or a pinch more salt. Transfer to a squeeze bottle or small piping bag for neat dollops, or keep in bowl to spoon onto plates.

Dress the greens lightly: toss the mixed baby greens with about 1–2 tablespoons of the ruby orange vinaigrette so leaves are lightly coated (do not overdress). Arrange dressed greens on serving plates.

Fan or layer the roasted ruby and golden beet slices over the greens. Brush or drizzle remaining vinaigrette over the beet slices to highlight their flavor.

Scatter the candied walnuts over the salad for crunch.

Dot the plate with Seted Chevre Cream: use a small spoon, piping bag, or squeeze bottle to place 6–8 small dollops (about 1 tablespoon total) of the chevre cream across the salad.

Garnish with microgreens or dill and optional orange segments. Finish with a light grind of black pepper and a tiny pinch of flaky sea salt over the beets and cheese.

Serve immediately at room temperature.