Red Leaf Salad with Roasted Beets, Oranges and Walnuts

Seems to me beets and oranges are a classic winter salad combination that you see everywhere. Beets and walnuts are too. This one has both, but no red onions and no cheese (often a players with the beets and walnuts). My friend’s dad gave me the idea that really makes this salad great: fennel and orange rind in the dressing. The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o-juice and beety color run amok.  By Tess Parker at Food52.com

Serves 4 to 6

* 2 medium beets, trimmed and scrubbed

* olive oil

* 1/2 teaspoon kosher salt, plus more for seasoning

* 2 navel oranges, peel zested and fruit sectioned

* 1 tablespoon minced shallot

* 1/2 teaspoon fennel seeds, crushed in a mortar and pestle

* 2 tablespoons fresh lemon juice

* 1/4 cup walnut oil

* 1/3 cup coarsely chopped walnuts, toasted

* 1 head red leaf lettuce, rinsed, dried, and torn into pieces

1. Preheat the oven to 350 degrees. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet, and roast until tender, 45 to 60 minutes. Let cool. Peel the beets, and slice into 1/2-inch thick wedges. Ask a question about this step.

2. Zest one orange — you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Ask a question about this step.

3. In a small bowl, whisk together the shallot, orange zest, fennel seeds, lemon juice and 1/2 teaspoon salt. Gradually whisk in the walnut oil. Adjust seasoning. Ask a question about this step.

4. In a large salad bowl, combine the lettuce, beets, and walnuts. Drain the orange sections and add them to the salad. Pour in the dressing and toss to mix. Adjust seasoning. Ask a question about this step.

via Red Leaf Salad with Roasted Beets, Oranges and Walnuts – Recipes – food52 – food community, recipe search and cookbook contests.

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This entry was posted in Beets, Lettuce and Salad Greens, Mesclun Mix, Oranges and Tangerines, Salad and Dressings. Bookmark the permalink.

One Response to Red Leaf Salad with Roasted Beets, Oranges and Walnuts

  1. Foodie-goes-healthy says:

    From Dana S.
    This is a delicious salad with a great combination of flavors. I have made it with a few variations:
    1. I like to use the white beets roasted with dried thyme and olive oil.
    2. I have added avocado or blanched fava beans.
    3. A simple vinaigrette will also work well.

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