Roasted Beet Salad
Recipe by Joe’s Seafood, Prime Steak & Stone Crab
This colorful Roasted Beet Salad from Joe’s Seafood, Prime Steak & Stone Crab is the perfect salad for the fall and winter months. Tossed in a citrusy orange vinaigrette, it provides a great balance of earthy flavor from beets and crumbled goat cheese, and sweetness from candied nuts.
Roasted Beet Salad
The perfect fall and winter salad
Yield: 4 servings
Ingredients:
3 cups marinated striped & yellow beets (see recipe below)
¾ cup orange vinaigrette (see recipe below)
cracked pepper & sea salt, to taste
4 cups mixed greens
1 cup radicchio, chopped into ½-inch pieces
2 oranges, supremed into 20 slices (reserve zest for vinaigrette recipe)
¾ cup candied nut of choice (Joe’s uses praline pecans)
4 oz. goat cheese
¼ cup chopped chives
¼ cup Italian parsley leaves
INGREDIENTS FOR ORANGE VINAIGRETTE:
1¼ cup orange juice
1 tsp. orange zest
1 Tbsp. lemon juice
salt and pepper, to taste
½ cup vegetable oil
Method:
METHOD FOR ORANGE VINAIGRETTE:
1. In a small saucepan over medium heat, bring ¾ cups orange juice to a simmer until it is reduced to about 2 ounces, thickened and syrupy.
2. Once reduced, add orange reduction to a blender along with lemon juice, orange juice (½ cup), salt and pepper.
3. Slowly drizzle with vegetable oil. Add orange zest.
METHOD FOR MARINATED STRIPED & YELLOW BEETS:
1. Steam the beets for 1 hour and 30 minutes until fork tender.
2. Allow the beets to cool at room temperature before peeling them with a towel and paring knife.
3. After peeling, refrigerate the beets and let them cool fully, about 2 hours.
4. Dice the beets into ½ by ½ inch cubes.
5. Marinate the beets in ¼ tsp. of the orange vinaigrette for 15 minutes.
METHOD FOR ROASTED BEET SALAD WITH GOAT CHEESE:
1. Mix the marinated beets with the greens, radicchio, dressing, and salt and pepper to taste, then lightly place into a serving bowl.
2. Garnish with orange supremes, nuts, parsley and chives. Crumble the goat cheese on top.
