MIXED BABY BEET SALAD WITH BLOOD ORANGES, SHAVED FENNEL, AND CHEVROT CHEESE
This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 8 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover with parchment-paper-lined foil and roast until tender, about 40 minutes.
- Drain beets and peel by rubbing with a kitchen towel. Cut beets in half lengthwise; set aside.
- Juice 4 blood oranges into a small pot. Place over low heat and cook until reduced by half; let cool.
- Transfer juice reduction in the jar of a blender, along with 3 red baby beets and 1/4 cup chardonnay vinegar; blend until smooth. With the motor running, drizzle in 1/4 cup olive oil and blend until emulsified; season with salt and pepper. Strain through a fine sieve into a medium bowl; set aside.
- Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
- Toss the fennel slices, fronds, and arugula in a large bowl along with 2 tablespoons olive oil and 3 tablespoons chardonnay vinegar; season with salt and pepper. Divide evenly among 4 plates.
- In a large bowl toss together remaining beets, orange segments, and half of the vinaigrette; season with salt and pepper. Evenly arrange on top of greens. Garnish with cheese and drizzle remaining vinaigrette around the perimeter of the salad.
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Naan kumar Limbu
[email protected]This salad is so refreshing and delicious. It's the perfect salad for a summer party.
Ajuwon Faruq
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Halfat Harun
[email protected]I'm not a big fan of beets, but I loved this salad. The oranges and fennel really balanced out the earthy flavor of the beets.
Loki
[email protected]This salad is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Muharram Olii
[email protected]I love the simplicity of this recipe. It's only a few ingredients, but they all come together to create a delicious and satisfying salad.
Bhadur Ail
[email protected]This is a great recipe for a light and healthy lunch. It's also a great way to sneak in some extra veggies.
David “King David” Smith
[email protected]I served this salad as a side dish with grilled salmon. It was a hit with my family and friends.
RATAN SARKAR
[email protected]This salad is a great make-ahead dish. You can make it ahead of time and store it in the fridge for a few hours.
Becky Angela
[email protected]I didn't have any chevro on hand, so I used goat cheese instead. It worked just as well.
Ayindeadijat Oduntan
[email protected]The shaved fennel adds a nice anise flavor to the salad. It's a great way to add some extra depth of flavor.
Justin Corey
[email protected]I love the pop of color that the blood oranges add to this salad. It's so vibrant and eye-catching.
Shamsa Zaid
[email protected]This recipe is a great way to use up leftover beets. I had some roasted beets in the fridge, and this salad was the perfect way to use them up.
Monique Candelaria
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of ingredients is unique and flavorful.
Kate ARRASMITH
[email protected]This salad was a delightful burst of flavors and textures! The earthy beets, tangy oranges, and crunchy fennel paired perfectly with the creamy chevro.