Beet Salad Recipe

Name: Local Kitchen and Wine Bars BEET SALAD Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 each cara cara orange; 2 cups fresh beets (mixed colors if available); 5 oz baby arugula; 3 oz crumbled goat cheese; 1 tbs shelled pistachios, lightly toasted and roughly chopped; 1 tsp fresh chives, thinly sliced (optional); 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 0.25 cups extra-virgin olive oil; 2 tbs balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 tbsp shallot, very finely minced; 1 tsp fresh lemon juice; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Local Kitchen and Wine Bar

Time50m

Serves4

cara cara | arugula | pistachio | goat cheese | balsamic vinaigrette

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Ingredients

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Salad

1 each cara cara orange

2 cups fresh beets (mixed colors if available)

5 oz baby arugula

3 oz crumbled goat cheese

1 tbs shelled pistachios, lightly toasted and roughly chopped

1 tsp fresh chives, thinly sliced (optional)

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

Balsamic Vinaigrette

1/4 cups extra-virgin olive oil

2 tbs Aged balsamic vinegar

1 tsp Dijon mustard

1 tsp Honey

1 tbsp shallot, very finely minced

1 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Cook and cool beets

If using raw beets: trim greens leaving 1–2 inches of stem, scrub well. Place beets in a pot, cover with cold water, bring to a boil, then simmer until tender when pierced with a knife (20–40 minutes depending on size). Drain, let cool slightly, then slip skins off with your fingers or a paring knife and cool completely. Alternatively, roast whole beets at 400°F (200°C) wrapped in foil for 45–60 minutes until tender; cool and peel.

Slice beets and orange

Slice cooled beets into 1/4-inch rounds or cut into 1/2-inch wedges. Peel the cara cara orange, remove membrane and pith, and segment (supreme) or slice into rounds; reserve any juices to add to vinaigrette if desired.

Toast pistachios

In a small dry skillet over medium heat, toast the shelled pistachios, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove to a bowl to cool, then roughly chop.

Assemble salad

On a large platter or individual plates, spread baby arugula as a base. Arrange beet slices and cara cara segments over the arugula. Scatter crumbled goat cheese and chopped pistachios evenly. Sprinkle sliced chives if using. Season lightly with 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper, to be adjusted after dressing.

Balsamic Vinaigrette

In a small bowl or a jar with a tight lid, combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake to combine.

Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking steadily to emulsify, or add oil to the jar and shake vigorously until well blended. Taste and adjust seasoning—add a pinch of salt, a little more honey or balsamic if you prefer sweeter, or a touch more lemon for brightness. If you reserved orange juice from segmenting, add 1/2 to 1 teaspoon to the dressing for a citrus note.

Just before serving, drizzle vinaigrette evenly over the assembled salad, using about 2–3 tablespoons for 4 servings or to taste. Toss gently to coat or leave arranged and spoon dressing around so pieces remain distinct.