This salad features a very classic lineup of ingredients: beets, goat cheese, and walnuts. A shallot vinaigrette, seasoned with fresh orange juice, always a nice match for beets, brings it all together. Below you’ll find two simple methods for cooking beets: salt-roasted and steam-roasted.
Have you ever salt-roasted beets?
Don’t worry: the beets don’t taste overly salty; in fact, they don’t taste salty at all. They taste perfectly seasoned, sweet and earthy with a nice firm texture.
I was inspired to blog about this method after reading an article in the March issue of Saveur — all about where to eat in Los Angeles — which offered a recipe for Wolfgang Puck’s beet and goat cheese napoleons, an appetizer served at Spago.
A short article in the back of the issue addresses how to cook beets so that their color doesn’t run. To preserve color and nutrients, Saveur recommends placing beets (5 to 6) in a 9×13-inch baking dish, pouring in an inch of water, covering the dish tightly with foil, and roasting until a knife easily slides into the beets, about 1 1/2 hours. I used to cook beets just as prescribed.
That was until I learned the method of the chef (former chef) from the cafe where I used to work. He salt-roasted his beets with rosemary and thyme, and his beet salad, served with a goat cheese-topped crostini, Blue Heron Farm greens, and a lemon emulsion, was one of his signature dishes.
When I tried his cooking method at home, I discovered something remarkable: not an ounce of liquid (well maybe a teensy tiny bit) leeches from the beets. If preserving color and nutrients is the goal, then salt roasting is the way to cook beets.
Beets’ affinity for orange makes the dressing for this salad, adapted from Saveur’s , particularly nice: reduced orange juice, orange zest, shallots, rice vinegar, chives, and olive oil. I like to spoon this dressing over the salad rather than toss it with the ingredients — beets turn a tossed salad into one big red mess.
Think you don’t like beets? Try salt roasting them. As a final endorsement, I’d like to share that my husband never liked beets until he tasted them cooked this way. The first time I salt-roasted beets and served them to him, he asked me what was different and why he liked them. Had I not been so impressed by his discerning palette, I might have been offended — I never knew he didn’t like beets. And it turns out he didn’t. I just didn’t know how to cook them.
Description
I’ve recently updated/simplified the recipe. Some notes:
If you liked the original dressing that called for reducing fresh orange juice, check out this Saveur recipe. The recipe below now simply calls for fresh orange juice, vinegar, shallots, and olive oil, and no reducing of the juice is required.
Because some people don’t love wasting so much salt for the salt-roasted method, I’ve included a steam-roasted method below as well.
To toast the walnuts, place them on a sheet pan and roast them at 375ºF — you can do this after the beets are removed — for 8 minutes or until they are being to smell and look toasty.
1.5 to 2 lbs. beets, washed, greens removed
kosher salt, if doing the salt-roasted method
a few sprigs thyme and rosemary, optional
For the dressing:
- 1/4 cup finely minced shallot
- 1/4 cup white balsamic vinegar
- juice of one orange, about 1/4 cup
- 1/2 teaspoon salt
- 1/3 to 1/2 cup extra-virgin olive oil
For assembly:
- goat cheese, about 4 ounces
- 1/2 cup walnuts, see notes above
- greens, about 5 ounces
- chives, snipped with scissors or finely chopped
- To Salt-Roast the Beets: Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- To Steam-Roast the Beets: Heat the oven to 375ºF. Nestle the beets into a small roasting vessel, such as an 8- or 9-inch round or square baking dish. Pour in 1/2 cup water. Cover with foil. Transfer to the oven for 1 hour. To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- Meanwhile, make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side. Adjust with salt to taste.
- To assemble the salad , arrange greens in a large, shallow bowl. Drizzle lightly with the dressing. Season lightly with salt and pepper. Toss gently. Season the beets with salt to taste. Drizzle lightly with the dressing and toss gently. Arrange the dressed beets over the greens. Sprinkle the walnuts over top. Crumble the goat cheese over top. Sprinkle the chives over top and season with freshly cracked pepper to taste. Resist the urge to toss — beets will turn the salad into a big red mess. Note: If you don’t care about looks, go ahead, toss everything together.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Oven
- Cuisine: American
This salad features a very classic lineup of ingredients: beets, goat cheese, and walnuts. A shallot vinaigrette, seasoned with fresh orange juice, always a nice match for beets, brings it all together. Below you’ll find two simple methods for cooking beets: salt-roasted and steam-roasted.
Have you ever salt-roasted beets?
Don’t worry: the beets don’t taste overly salty; in fact, they don’t taste salty at all. They taste perfectly seasoned, sweet and earthy with a nice firm texture.
I was inspired to blog about this method after reading an article in the March issue of Saveur — all about where to eat in Los Angeles — which offered a recipe for Wolfgang Puck’s beet and goat cheese napoleons, an appetizer served at Spago.
A short article in the back of the issue addresses how to cook beets so that their color doesn’t run. To preserve color and nutrients, Saveur recommends placing beets (5 to 6) in a 9×13-inch baking dish, pouring in an inch of water, covering the dish tightly with foil, and roasting until a knife easily slides into the beets, about 1 1/2 hours. I used to cook beets just as prescribed.
That was until I learned the method of the chef (former chef) from the cafe where I used to work. He salt-roasted his beets with rosemary and thyme, and his beet salad, served with a goat cheese-topped crostini, Blue Heron Farm greens, and a lemon emulsion, was one of his signature dishes.
When I tried his cooking method at home, I discovered something remarkable: not an ounce of liquid (well maybe a teensy tiny bit) leeches from the beets. If preserving color and nutrients is the goal, then salt roasting is the way to cook beets.
Beets’ affinity for orange makes the dressing for this salad, adapted from Saveur’s , particularly nice: reduced orange juice, orange zest, shallots, rice vinegar, chives, and olive oil. I like to spoon this dressing over the salad rather than toss it with the ingredients — beets turn a tossed salad into one big red mess.
Think you don’t like beets? Try salt roasting them. As a final endorsement, I’d like to share that my husband never liked beets until he tasted them cooked this way. The first time I salt-roasted beets and served them to him, he asked me what was different and why he liked them. Had I not been so impressed by his discerning palette, I might have been offended — I never knew he didn’t like beets. And it turns out he didn’t. I just didn’t know how to cook them.
Description
I’ve recently updated/simplified the recipe. Some notes:
If you liked the original dressing that called for reducing fresh orange juice, check out this Saveur recipe. The recipe below now simply calls for fresh orange juice, vinegar, shallots, and olive oil, and no reducing of the juice is required.
Because some people don’t love wasting so much salt for the salt-roasted method, I’ve included a steam-roasted method below as well.
To toast the walnuts, place them on a sheet pan and roast them at 375ºF — you can do this after the beets are removed — for 8 minutes or until they are being to smell and look toasty.
1.5 to 2 lbs. beets, washed, greens removed
kosher salt, if doing the salt-roasted method
a few sprigs thyme and rosemary, optional
For the dressing:
- 1/4 cup finely minced shallot
- 1/4 cup white balsamic vinegar
- juice of one orange, about 1/4 cup
- 1/2 teaspoon salt
- 1/3 to 1/2 cup extra-virgin olive oil
For assembly:
- goat cheese, about 4 ounces
- 1/2 cup walnuts, see notes above
- greens, about 5 ounces
- chives, snipped with scissors or finely chopped
- To Salt-Roast the Beets: Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- To Steam-Roast the Beets: Heat the oven to 375ºF. Nestle the beets into a small roasting vessel, such as an 8- or 9-inch round or square baking dish. Pour in 1/2 cup water. Cover with foil. Transfer to the oven for 1 hour. To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- Meanwhile, make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side. Adjust with salt to taste.
- To assemble the salad , arrange greens in a large, shallow bowl. Drizzle lightly with the dressing. Season lightly with salt and pepper. Toss gently. Season the beets with salt to taste. Drizzle lightly with the dressing and toss gently. Arrange the dressed beets over the greens. Sprinkle the walnuts over top. Crumble the goat cheese over top. Sprinkle the chives over top and season with freshly cracked pepper to taste. Resist the urge to toss — beets will turn the salad into a big red mess. Note: If you don’t care about looks, go ahead, toss everything together.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Oven
- Cuisine: American
Description
I’ve recently updated/simplified the recipe. Some notes:
If you liked the original dressing that called for reducing fresh orange juice, check out this Saveur recipe. The recipe below now simply calls for fresh orange juice, vinegar, shallots, and olive oil, and no reducing of the juice is required.
Because some people don’t love wasting so much salt for the salt-roasted method, I’ve included a steam-roasted method below as well.
To toast the walnuts, place them on a sheet pan and roast them at 375ºF — you can do this after the beets are removed — for 8 minutes or until they are being to smell and look toasty.
1.5 to 2 lbs. beets, washed, greens removed
kosher salt, if doing the salt-roasted method
a few sprigs thyme and rosemary, optional
For the dressing:
- 1/4 cup finely minced shallot
- 1/4 cup white balsamic vinegar
- juice of one orange, about 1/4 cup
- 1/2 teaspoon salt
- 1/3 to 1/2 cup extra-virgin olive oil
For assembly:
- goat cheese, about 4 ounces
- 1/2 cup walnuts, see notes above
- greens, about 5 ounces
- chives, snipped with scissors or finely chopped
- To Salt-Roast the Beets: Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- To Steam-Roast the Beets: Heat the oven to 375ºF. Nestle the beets into a small roasting vessel, such as an 8- or 9-inch round or square baking dish. Pour in 1/2 cup water. Cover with foil. Transfer to the oven for 1 hour. To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- Meanwhile, make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side. Adjust with salt to taste.
- To assemble the salad , arrange greens in a large, shallow bowl. Drizzle lightly with the dressing. Season lightly with salt and pepper. Toss gently. Season the beets with salt to taste. Drizzle lightly with the dressing and toss gently. Arrange the dressed beets over the greens. Sprinkle the walnuts over top. Crumble the goat cheese over top. Sprinkle the chives over top and season with freshly cracked pepper to taste. Resist the urge to toss — beets will turn the salad into a big red mess. Note: If you don’t care about looks, go ahead, toss everything together.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2010/04/29/salt-roasted-beets-with-goat-cheese-and-toasted-walnuts/
Our great eating adventure 2010 began at home with champagne and oysters.The last time Ben and I had champagne and oysters together was at Balthazar, the morning after we wed, nearly five years ago now … ahhh memories.
Anywho, last Friday, we commenced a little long weekend getaway with a dozen and a half oysters, a bottle of Piper Hiedsieck, a wedge of Tomme de Savoie, Marcona almonds, a beet salad , and grilled flatbread topped with grapes and a wee too much cheese. It was a fun little spread.
The following morning we headed north to Solvang stopping first in Los Angeles for dinner at Ganda, a Thai restaurant reviewed in the March issue of Saveur by James Oseland, the magazine’s editor-in-chief. Apparently Oseland, on a recent visit to LA, went to Ganda five days in a row for the pla duk pad ped , or crispy catfish — catfish dry-braised in galangal, Kaffir lime leaves, and an abundance of spices. He declared the dish his favorite thing to eat in LA. Well, what can I say? While I can’t see going to Ganda five nights in a row, the pla duk pad ped was delicious, as were so many of the other dishes we ordered. I could eat that food all night long.
Now, where I can see myself going five nights in a row is a little place called Full of Life Flatbread in Los Alamos, CA. Full of Life Flatbread is not dissimilar to my favorite restaurants, Bar, in New Haven, CT, and Pizzeria Mozza, in Los Angeles. What can I say? Ben and I basically fell in love over a thin-crust white clam pizza, and when a restautant offers this very pie, never are we happier. But FLF offered more than just a delectable white clam, bacon and leek flatbread. Our appetizer — a grilled asparagus and chanterelle salad tossed with prosciutto, wilted frisée and Parmigiano — couldn’t have been more delicious; neither could the wine, a local Grenache, nor our sausage, onion and cheese flatbread. Yum yum yum.
You’ve all seen Sideways, right? Well, if you visit these parts, you can do the whole Sideways tour if you’d like, stopping at the various vineyards, tasting rooms, restaurants, attractions, etc. The only Sideways spot we came close to experiencing was the Los Olivos Cafe — where Miles drunk dials his ex-wife Vicki — located in the heart of Los Olivos, an adorable town with a great lunch spot — Panino — and some great tasting rooms and shops.
Los Olivos, Los Alamos, Buellton — I can’t say enough about the whole Santa Ynez valley. It is a beautiful part of the country. Ben and I have visited the area three times now and discover new must-try spots every time. If you are looking for a wine country get away but can’t fit Napa into your budget, consider this area. It is a blast. Apparently there’s a dude ranch in the area as well. We’ll have to scope that out next time.
By the way, we stayed in a great hotel, Hotel Corque . A little photo tour of our long weekend continues below:
In Los Angeles, we stayed at the Buky House, a wonderful Bed and Breakfast located in the La Brea (maybe?) neighborhood of the city.
Downtown Solvang. We had fun cruising the streets. So did the bebeka.
There are a ton of bakeries in Solvang each offering many Danish specialties. We particularly enjoyed the kringle and cheese danish at Olsen’s on Mission Drive.
For lunch both days we picked up sandwiches, once at The Chef’s Touch in Solvang and once at Panino in Los Olivos. There are several nice patches of grass in Solvang as well as countless vineyards with rolling hills perfect for picnicking.
Full of Life Flatbread in Los Olivos. Amazing restaurant. Only open Friday, Saturday and Sunday. A must-try spot if you are vising this area.
Aebleskivers . Another must-try spot is Arne’s Famous Aebleskivers in Solvang. Arne’s is a dine-in restaurant but you can also purchase aebleskivers — pancake like donut holes — drizzled with raspberry jam and sprinkled with powdered sugar right from a walk-up window on the street. They are delicious.
Los Olivos. A beautiful little town with great tasting rooms, shops and restaurants.
Bridlewood Winery. Bridlewood is located in Santa Ynez. It is beautiful — a perfect spot to picnic. They only have one rule: If you picnic on their grounds, you have to drink their wine. Fair enough. We bought a bottle of Grenache to enjoy with our sandwiches from Panino. It was a beautiful afternoon.
root 246 . On Monday evening, we ate at root 246. We kept it simple, splitting a caesar salad topped with a poached egg to start and sharing the burger and a Mexican flatbread as our entrées. Everything was fabulous. root 246 is a must-try spot as well.
Finally, we headed home, stopping in Los Angeles to meet a dear friend for lunch at Cafe Midi and dessert — some amazing cookies — at Milk . Isn’t Harry adorable?
