Golden Beets Recipe

Preheat & prep

Preheat the oven to 400°F (200°C). Trim beet greens close to the crown, leaving about 1/2 inch of stem to prevent bleeding. Scrub beets well to remove dirt; peel if desired (peeling after roasting is easier).

Season & wrap

Toss the cleaned beets with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a bowl until evenly coated. Wrap each beet individually in aluminum foil (or place in a covered baking dish) to retain moisture.

Roast

Arrange wrapped beets on a baking sheet and roast for 45–60 minutes, depending on size, until a paring knife or skewer slides in easily. Test the largest beet at 45 minutes.

Cool & slice

Remove beets from oven and let cool slightly for 10–15 minutes. Unwrap (careful of steam), then slip off skins with a paper towel or small paring knife if you didn’t peel before roasting. Slice into 1/4-inch rounds or wedges and set aside to cool to just warm or room temperature.

In a medium bowl, whisk together 1/4 cup fresh orange juice, 1 tbs fresh lemon juice, 1 tsp honey, and 1 tsp white wine vinegar until honey dissolves.

Slowly whisk in 3 tbs extra-virgin olive oil to emulsify. Taste and adjust acidity or sweetness: add another 1/2 tbs lemon juice or 1/2 tsp honey if needed.

Fold in 1/2 cup crumbled feta and 1 tbs finely chopped fresh mint (if using). Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. The feta will make the dressing slightly chunky and creamy — the dressing should be bright, slightly sweet and salty.

Prepare chicory: Separate leaves of 2 Belgian endive heads into individual leaves, rinse and pat dry. Combine the chicory leaves with 2 cups baby arugula or mixed greens in a large bowl.

Toss the greens very lightly with 1 tsp extra-virgin olive oil and a pinch of sea salt flakes (about 1/8–1/4 tsp) just to coat; this helps balance the salad base and keeps the chicory crisp.

Arrange dressed greens on a serving platter or divide among 4 plates. Fan roasted golden beet slices or wedges over the greens in a single layer.

Spoon the citrus-feta dressing over the beets and greens, using all or most of it depending on desired sauciness (reserve a tablespoon if you want less dressing).

Scatter 1/2 cup toasted chopped walnuts and 1/4 cup thinly sliced red onion across the salad. Finish with a light drizzle of 1 tsp extra-virgin olive oil and a sprinkle of sea salt flakes and a few turns of freshly ground black pepper.

Serve at room temperature. If you prefer the chicory as handheld 'boats', arrange leaves on a platter, top each leaf with a beet slice, a little feta dressing, and a walnut piece for mezze-style service.