Classical flavors in a simple salad. You can make it elegant or simply toss and eat.
Ingredients
- 1 pound assorted beets (medium sized beets work best)
- 3 cloves garlic
- 1/8 cup water
- 1 log locally produced goat cheese, sliced
- 1 cup chopped, toasted N.C. pecans
- 2 bunches any local salad greens; such as arugula, pepper cress or romaine, picked and washed
- 4 blood oranges, peeled and segmented
- 1/4 cup minced fresh tarragon
- 2 tablespoons fresh lemon juice
- 1/4 cup Champagne vinegar
- 1 cup olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F.
Trim the tops of beets and wash thoroughly. Wrap the beets in aluminum foil and make a “pocketbook,” meaning put the beets in with the garlic and water, seal foil and put into oven for about 1 hour.
While the beets are cooking make the vinaigrette. Put tarragon, lemon juice and vinegar in a mixing bowl and slowly whisk in the olive oil to create an emulsion. The vinaigrette may look “broken” but that is ok.
Go ahead and slice the goat cheese, peel the blood oranges and segment them, and chop and toast pecans.
The beets are done when a knife inserted into the middle goes in easily. Allow the beets to cool slightly, and pull the skin off with your fingers. Julienne cut the beets.
Combine with remaining ingredients and serve.
