Ensalada de remolacha asada con queso de cabra

Ingredientes

• 3 tablespoons fresh blood orange juice
• 1/2 tablespoon maple syrup
• 1 1/2 teaspoons dijon mustard
• 6 tablespoons extra virgin olive oil
• salt and pepper (to taste)
• 5 ounces spring lettuce (or your favorite)
• 2 medium roasted beets (cut into 1/4" wedges; I used one red and one golden)
• 1 blood orange
• 3 clementines (or 1 medium navel orange)
• 1 green onion (thinly sliced, both white and green parts)
• 1 cup thinly sliced fennel (the fronds are wonderful in the salad too!)
• 1/2 cup crumbled goat cheese (feta may be substituted)
• 1/2 cup toasted walnuts

Preparación

1. 1

   --- Prepare the roasted beets. ---

2. 2

   roast: See notes for the link to the recipe.

3. 3

   --- Toast the walnuts. ---

4. 4

   toast: Preheat the oven to 350 degrees. Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes or until golden and fragrant. Cool completely.

5. 5

   --- Prepare the dressing. ---

6. 6

   dressing: Place the blood orange dressing, maple syrup, dijon mustard, olive oil, salt and pepper in a jar. Secure the lid and shake vigorously until emulsified and adjust the seasoning as necessary.

7. 7

   --- Prepare the salad. ---

8. 8

   prep: Slice the tops and bottoms off of the clementines and blood oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Once peeled, turn sideways and slice the oranges gently, then cut into quarters. Alternatively, you can segment the orange slices. Place in a bowl until ready to use.

9. 9

   assemble: Place the greens in large bowl. Add the golden beets, oranges, green onions, fennel, and cheese, and toss with enough of the vinaigrette to coat. Toss the purple beets with a bit of the vinaigrette, and gently add to the salad just before serving to keep the entire salad from turning purple. Top with walnuts and serve!