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Ingredients
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Roasted Golden Beets
Citrus-Vinaigrette
Assembly & Garnish
Method
Roasted Golden Beets
- 1
Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2-inch stem, wash beets well to remove soil, and pat dry.
- 2
Toss whole golden beets with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper in a bowl until evenly coated.
- 3
Wrap each beet loosely in aluminum foil (or place in a covered baking dish) and roast on a rimmed baking sheet for 40–55 minutes depending on size, until a paring knife slides easily into the center.
- 4
Remove from oven, unwrap, and let cool until comfortable to handle (about 15 minutes). Using a paper towel or gloved hand, rub the skins off — they should slip away easily. Slice beets into 1/4-inch thick rounds or wedges and set aside to cool to warm.
Citrus-Vinaigrette
- 5
In a small bowl or jar combine 3 tablespoons fresh orange juice, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon sherry vinegar and 1 teaspoon Dijon mustard.
- 6
Whisk in 3 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as needed.
- 7
Reserve about 1 tablespoon of the dressing for finishing. Toss the remaining dressing with the warm roasted beet slices so they absorb flavor.
Assembly & Garnish
- 8
On a serving platter or on individual plates arrange chicory/endive leaves as a base to echo the 'citrus, chicory' description.
- 9
Fan the warm, dressed beet slices over the leaves in a single layer or slightly overlapping rows.
- 10
Scatter 1/2 cup crumbled feta evenly over the beets, then sprinkle the 2 tablespoons toasted chopped pistachios for crunch.
- 11
Add 1 tablespoon chopped fresh dill and 1 teaspoon thinly sliced fresh mint over the top. If using, tuck small handfuls (1/4 cup) of microgreens or baby arugula among the beets for freshness.
- 12
Drizzle the reserved tablespoon of vinaigrette lightly over the plated salad, then finish with 1/4 teaspoon flaky sea salt and 1/2 teaspoon freshly grated orange zest for aromatics.
- 13
Serve at room temperature as a mezze: the salad keeps well for a few hours refrigerated; bring back to room temperature before serving to let the citrus aromatics reassert.