Roasted Beets Recipe
Dream Farm chèvre, Wetherby cranberry purée, winter citrus, pistachio, fennel, arugula
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Ingredients
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Roasted Beets
Citrus & Arugula Salad
Cranberry Purée
Chèvre & Toppings
Method
Roasted Beets
- 1
Prepare and roast beets
Preheat the oven to 400°F (200°C). Trim beet greens close to the beet (reserve greens for another use) and scrub roots well. Wrap each beet individually in aluminum foil (or place in a covered roasting pan). Toss beets with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper before sealing the foil. Roast on a baking sheet for 45–60 minutes, depending on size, until a paring knife goes through easily. Remove from oven, unwrap, and allow to cool until you can handle them (20–30 minutes).
- 2
Peel and slice
Once cool, rub the skins off with a paper towel or peel with a small knife. Slice beets into 1/4-inch thick rounds or wedges, keeping a mix of red and gold for color contrast. Arrange on a plate and keep warm or at room temperature until plating.
Citrus & Arugula Salad
- 3
Segment citrus
While beets roast, prepare citrus and fennel. Segment the winter citrus over a bowl to catch juices: cut away peel and pith, then cut between membranes to release segments. Reserve any juice for the dressing.
- 4
Make dressing
Make the dressing by whisking together 2 tbs extra-virgin olive oil, 1 tsp white wine vinegar, 1 tbs reserved orange juice (or fresh orange juice), 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- 5
Assemble salad
In a large bowl, combine 4 cups baby arugula, thinly sliced fennel, and citrus segments. Toss gently with the dressing just before plating to avoid wilting the greens.
Cranberry Purée
- 6
Cook cranberries
Combine 1 cup cranberries, 1/4 cup Wetherby cranberry purée (or substitute), 2 tbs sugar, 1/4 cup water, and 1 tbs fresh orange juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8–10 minutes.
- 7
Puree and cool
Remove from heat and, if you prefer a smooth purée, blend with an immersion blender or transfer to a blender and puree until smooth. Taste and adjust sugar or salt (add 1/8 tsp salt if needed). Cool to room temperature; the purée will thicken further as it cools.
Chèvre & Toppings
- 8
Prepare chèvre
Crumble or portion 6 oz Dream Farm chèvre into small quenelles or loose crumbles. If you prefer firmer rounds, form chèvre into small discs and chill briefly to set.
- 9
Toast pistachios
Toast chopped pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool.
- 10
Plate and finish
To plate: arrange a bed of dressed arugula and fennel on each plate. Fan roasted beet slices across the salad. Dot the plate with spoonfuls of cranberry purée (or make a swoosh with the back of a spoon) and place crumbles or quenelles of chèvre among the beets. Sprinkle toasted pistachios and chopped fennel fronds over the top, finish with a pinch of fine sea salt and an extra drizzle of olive oil if desired. Add microgreens or extra arugula for garnish.