Ensalada de remolacha asada con queso de cabra

Ingredientes

• 1/2 cup fresh orange juice (or a half-and half mixture of lime juice and orange juice)
• 2 tablespoons honey or maple syrup
• 1 tablespoon white wine vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/3 cup extra-virgin olive oil
• 3 golden or red beets (tops and tails trimmed)
• 2 large carrots (sliced into thin coins)
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt
• 3 oranges or tangerines — try mixed varieties like blood orange, Cara Cara and mandarins (divided into segments)
• 1/2 cup shredded red cabbage or radicchio
• 1/2 red onion (thinly sliced)
• 3 green onions (white and green parts thinly sliced)
• 1/2 cup canned chickpeas
• 3 cups bibb lettuce, arugula, spinach or a mixture
• 4 ounces soft goat cheese ( crumbled)
• 1/4 cup chopped pistachios
• Small handful of fresh cilantro, dill or parsley sprigs

Preparación

1. 1

   --- Make the dressing ---

2. 2

   Whisk the juice, honey, vinegar, cumin, chili and salt in a bowl. Slowly drizzle in the oil while whisking until emulsified. For a creamier dressing, blend everything in a high-powered blender or mini food processor. Taste for seasoning, adding more salt, honey and/or acid to suit your taste. Set aside. Dressing will keep up to 5 days in the refrigerator.

3. 3

   --- Make the salad ---

4. 4

   Heat oven to 425 (220 C) degrees.

5. 5

   Put 2 beets in a small oven proof skillet and add about 1/4-inch water. Cover the pan tightly with foil and roast until tender, 30-40 minutes. Cool, slip off the peel and slice into wedges.

6. 6

   Peel and slice the remaining beet into thin circles on a mandolin or with a sharp knife. Add to a mixing bowl.

7. 7

   Put the carrots in the bowl with the beet rounds. Add the olive oil and a pinch of salt and toss to coat. Transfer the mixture to a large rimmed baking sheet and spread out in an even layer. Roast until golden brown, 12 minutes or so, stirring around halfway through.

8. 8

   Combine the roasted beet wedges, beet-carrot mixture, cabbage, red onion, scallion and chickpeas in a large bowl. Add ¼ cup of the dressing and toss to coat.

9. 9

   To serve, arrange the lettuce on a serving platter or a bowl and top with the dressed vegetables. Sprinkle the cheese, pistachios and herbs over the salad and gently toss. Drizzle the salad with little more dressing and serve.