Organic Red Beets Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens close to the crown and scrub beets well. Wrap each beet individually in aluminum foil with a drizzle (about 1 tsp each) of olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes, depending on size, until a paring knife slips in easily. Alternatively, you may boil beets in salted water for 30–45 minutes until tender.

When beets are done, unwrap and let cool until you can handle them. Wearing gloves or using a paper towel, rub the skins off; they should slip away easily. Slice larger beets into 1/4-inch rounds or cut into wedges; small beets can be halved. Transfer sliced beets to a bowl and toss with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Set aside to cool to room temperature.

Quick-pickle the onions

While beets roast, peel and thinly slice the red onion into rings or half-moons. In a small saucepan, combine 1/2 cup white wine vinegar, 2 tbs apple cider vinegar, 1/2 cup water, 1 tbs sugar, and 1/2 tsp kosher salt. Bring the mixture to a simmer just until sugar and salt dissolve. Remove from heat and add 1/2 tsp peppercorns if using.

Place the sliced onions in a heatproof jar or bowl and pour the hot pickling liquid over them, pressing to submerge. Let cool to room temperature, then refrigerate for at least 30 minutes. Quick-pickled onions will be ready in 30 minutes and improve in flavor after a few hours; they keep up to 2 weeks refrigerated.

Segment the oranges

Cut off top and bottom of each orange. Using a sharp knife, slice away the peel and pith following the curve of the fruit. Working over a bowl to catch juices, slice between the membranes to release clean orange segments (supremes). Reserve any juice for the dressing.

Crumble the goat cheese into small spoonfuls and keep chilled until plating. If you prefer, roll goat cheese into small quenelles or logs for an elegant presentation.

Make the dressing

In a small bowl or jar, combine 3 tbs fresh orange juice (include reserved juice from segmenting if available), 1 tbs sherry or champagne vinegar, 1 tsp honey or maple syrup, and 1/2 tsp Dijon mustard. Whisk or shake to combine, then slowly stream in 3 tbs extra-virgin olive oil while whisking to emulsify. Taste and adjust salt (about 1/4 tsp) and pepper as needed.

To assemble the salad, arrange the roasted beet slices or wedges on a serving platter or on individual plates. Distribute orange segments evenly over and between the beets. Spoon several tablespoons of pickled red onions over the salad (drain excess liquid if very wet). Scatter crumbled goat cheese atop the beets and oranges.

Drizzle the orange-vinaigrette over the assembled salad. Finish with a sprinkle of chopped parsley and toasted walnuts or pistachios if using for crunch. Serve immediately at room temperature so the flavors meld. Leftover dressed salad can be refrigerated for up to 2 days (store dressing separately for longer freshness).