California Beet Salad Recipe

SALADS

1. 1

   Roast beets

   Preheat oven to 375°F (190°C). Scrub beets clean; trim tops. Wrap each beet in foil with a pinch of salt. Roast on a sheet pan until tender when pierced, about 60 minutes. Let cool, then slip off skins and slice into wedges or rounds.

2. 2

   Quick-pickle fennel

   In a small bowl, combine water, white wine vinegar, sugar, and salt. Add thinly sliced fennel and let pickle 15 minutes while other prep is happening; drain or keep with a touch of the pickling liquid for extra flavor.

3. 3

   Candied spicy walnuts

   In a dry skillet over medium heat, toast walnuts 2–3 minutes until fragrant. Add sugar and a pinch of cayenne (optional) and stir until the sugar melts and coats the nuts. Transfer to a parchment-lined surface to cool.

4. 4

   Segment oranges

   Working over a bowl, cut away the membranes around the orange sections to release orange supremes. Remove any remaining pith; set supremes aside.

5. 5

   Make citrus vinaigrette

   Whisk together olive oil, orange juice, white wine vinegar, Dijon mustard, orange zest, salt, and black pepper until emulsified. Adjust seasoning with a pinch more salt or pepper if desired.

6. 6

   Prep greens and cheese

   Gently wash and dry butter lettuce; tear into bite-sized pieces. Crumble Point Reyes blue cheese if not pre-crumbled.

7. 7

   Assemble salad

   On four plates, lay a base of butter lettuce. Arrange roasted beets, orange supremes, pickled fennel, and spicy candied walnuts on top. Sprinkle crumbled blue cheese over each plate.

8. 8

   Dress and finish

   Drizzle citrus vinaigrette over the salad just before serving. Toss lightly to coat greens without bruising beets. Finish with a light crack of black pepper.