I made this salad tonight and within one bite I knew I wanted to share. It’s not fancy or fussy, but is brilliantly hued and surprisingly sweet. I don’t have much to say – no deep thoughts about life, just a nod to how much I enjoy food. This salad is a shining example of why I love my CSA. The salad greens were amazingly robust and flavorful. And the beets … oh my, this season’s beets have been wonderfully balanced between earthy and sweet.
This is a breeze to put together … I had a conference call to Singapore this evening (I am still in hard-core work mode) and managed to throw this together in a matter of minutes. Of course, I had the foresight to roast the beets earlier this week (and in the morning no less, while my apartment is still blessedly cool). Pairing the beets with citrus was amazing. I had bookmarked this recipe some time ago, as I am always looking for inventive uses for rhubarb. And I attempted to cook the rhubarb as described – but just wasn’t feeling it for a salad (stay tuned for how I re-invented it …), so I ended up omitting it. I swapped goat cheese for feta, simply because I had some in my refrigerator, and these days I just don’t have time for extra trips to the grocery store.
I am smitten with this salad. For the colors and the flavors. My only hope that there are more beets in this week’s CSA…Beet, Orange and Goat Cheese Salad modified from Bon Appetit, April 2010 1 generous entrée-size salad ********** 1/2 teaspoon orange zest 1 tablespoon orange juice 1 1/2 teaspoons lemon juice 1 tablespoon rice vinegar 1 teaspoon honey 2 tablespoon olive oil salt and pepper to taste mixed salad greens 1 medium beet, roasted and thinly sliced 1 orange, peeled and segmented 1 1/2 ounce goat cheese, crumbled **********
Whisk orange peel, orange juice, lemon juice, vinegar, honey, and olive oil together. Season dressing with coarse salt and pepper. Toss with salad greens, sliced beets, orange segments and goat cheese.