Roasted Beet Salad with Citrus-Dill Vinaigrette
Recipe Serves 2
Sharing a single beet was once thought, in Greek mythology, to make two people fall in love. With Valentine's Day just around the corner, we are celebrating with a vibrant Roasted Beet Salad featuring a bright citrus-dill vinaigrette.
This refreshing dish brings together earthy roasted beets, juicy orange slices, creamy goat cheese, and a zesty dressing. A sprinkle of freshly grated pistachios adds the perfect finishing touch. This recipe comes from FinaMill's own Kate Gilbert. She not only runs FinaMill's social media, but she's an accomplished home cook as well. Happy Valentine's Day!
Ingredients:
- 6 medium beets, tops removed, scrubbed
- 1 orange
- 1 Tbsp. orange juice
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. orange zest
- 1/2 tsp. ground coriander seeds (Ground in a FinaMill Everyday Pod)
- 1/2 tsp. dried dill (Ground in a FinaMill Dried Herbs+ Pod)
- Salt (Ground in a FinaMill Everyday Pod) to taste
- Black pepper (Ground in a FinaMill Pepper Pod) to taste
- 4 oz. fresh goat cheese
- 2 oz. microgreens
- 1/4 cup shelled pistachios (Grated in a FinaMill Grater Pod)
Watch the Technique:
Pro Tip: Watch the video to master the "Supreming" technique for perfectly clean citrus segments!
Preparation:
- Roast the beets: Preheat oven to 400°F. Wrap beets loosely in foil and place on a rimmed baking sheet. Roast 50 to 60 minutes, until tender. To avoid color bleeding, roast yellow and red beets in separate foil packets.
- Supreme the orange: Zest the orange (set aside 1 tsp). Trim ends of orange and set upright. Cut away rind and pith. Working over a bowl, cut along membranes to release segments. Squeeze remaining membranes for juice.
- Make the vinaigrette: Whisk together orange juice, olive oil, vinegar, orange zest, coriander, dried dill, and a pinch of salt and pepper.
- Prepare the beets: When cool, rub skins away with a paper towel. Slice into rounds. (Doing this under cold running water helps).
- Plate the salad: Arrange beet slices and orange segments. Dollop goat cheese, then spoon vinaigrette over. Top with microgreens and garnish with freshly grated pistachios using your FinaMill Grater Pod.
Do Ahead
Beets can be roasted up to 1 week ahead. Refrigerate whole or sliced in an airtight container. Let them warm to room temperature before assembling for the best flavor and texture.
Pro Tip: Supreming
Supreming is a French technique used to remove the peel, pith, and tough membranes, leaving only soft, juicy segments. This results in beautiful, elegant pieces that are completely bitter-free and perfect for salads.
