Citrus Beet Salad
trim off the tail and the stems, wash 
lay the beet on a piece of foil, drizzle on olive oil 
package them up and put them on a cookie sheet 
bake until the largest one is tender 
once the beets cool, use a knife to peel off the skin 
cut the top off too 
soak purple onion in cold water to remove some of the bite 
get your oranges ready to cut out the segments 
place beets, orange segments over lettuce 
top with crumbled goat cheese, onion slices and Champagne Vinaigrette
- fresh beets
- olive oil
- lettuce for salad
- oranges, sections removed
- purple onion, sliced
- crumbled goat cheese
- champagne vinaigrette
On a cutting board, cut off the stems and tail of the fresh beet. Wash it and thoroughly dry them. Place each beet in its own piece of foil. Be generous with the foil size so you can bring all of the ends together like a little purse. Put all of the little purses on a foil lined cookie sheet and bake at 400 for 30 minutes or until when you insert a knife it goes in easily.
Let the beets cool in their opened packets so the steam can escape. Slice up the onion and place the slices in a bowl of cold water. This will help take out some of the bite of the onions. Drain the water when ready to serve.
When you are ready to process the beets, cut off the remains of the stem at the top and use the knife to gently drag the skin down off of the beet. Slice on a cutting board and then place slices on top of lettuce.
When it’s time to get the orange sections out, slice off the top and bottom of the orange so it sits flat on the cutting board. Take your knife and remove all white pith and outer peel. You’ll hold the orange in your hand and using the knife, slice by each membrane separating the orange section. Repeat and place the sections on top of the beets. I used a blood orange and a regular orange. Just use what you have on hand.
Sprinkle the crumbled goat cheese on top and then drizzle the Champagne vinaigrette over the salad. It’s ready to serve!
Champagne Vinaigrette Recipe
- 1/4 cup Champagne Vinegar
- 1 Tbs Dijon Mustard
- 1 Tbs Honey
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3/4 cup Walnut Oil
Whisk together the first 5 ingredients. Gradually whisk in the Walnut oil. Drizzle over your salad and toss.