Roast Beet Salad with Orange Vinaigrette

In Appetizers, In The Kitchen, Magazine, Recipes by RI Magazine

Serves 6-8

YOU’LL NEED
2 lbs fresh beets
¼ cup sliced almonds, toasted
Salt
2 Bosc pears
3 cups mache or baby arugula
8 oz orange juice concentrate
¼ cup Dijon mustard
2 tbsp rice wine vinegar
¼ tsp sesame oil

MAKE IT

1) Preheat oven to 425 degrees. Roast beets until fork tender, 1 to 1½ hours. Cool. While beets are roasting, toast the almonds over moderate heat, until pale golden and season with salt.

2) Combine the orange juice, mustard and vinegar. Add the oil and emulsify the ingredients. Place in a large bowl. Slip skins from beets and halve large beets. Cut into ¼-inch thick slices and add to dressing. Toss to coat. Quarter the pear and cut it into thin strips. Top salad with mache or arugula, then the pear strips. Garnish with almonds.

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