![\"\"](\"https:\/\/vivaciouschef.com\/wp-content\/uploads\/2011\/03\/IMG_2340.jpg\" "\\"IMG_2340\\"")
<\/a><\/p>\nRoasted Beet Salad<\/strong><\/div>\n
\n
- \n
- 6 medium golden beets<\/li>\n<\/ul>\n
- \n
- 2 large oranges<\/li>\n
- 1\/3 cup red wine vinegar<\/li>\n
- 1\/4 cup extra-virgin olive oil<\/li>\n
- 2 garlic cloves, grated or pasted<\/li>\n
- 1\/2 teaspoon grated orange peel<\/li>\n
- 2 Tablespoons toasted pecans, chopped<\/li>\n
- 1 lb salad greens<\/li>\n<\/ul>\nPreheat oven to 400\u00b0F.<\/div>\n<\/div>\n\nCut off and discard stems from the beets, and wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Once cool, peel the beets. Slice each beet into wedges. Place beets in medium bowl.<\/div>\nZest one orange for the dressing, then supreme it: begin by cutting the ends off of the orange. Place the orange cut-side up, and cut the peel\/white pith off the orange. Then, working over another bowl and using small sharp knife, cut between membranes to release segments. If that confused you, see this\u00a0video<\/a>.*\u00a0Add orange segments to the bowl with the beets.<\/div>\n<\/div>\n\nWhisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Pile the mixture on top of a plate of salad greens. Enjoy! <\/p>\n
Feel free to experiment with this – Todd added crumbled blue cheese to his salad, and it was delicious (but I thought it was too overpowering). Certainly goat cheese would be perfect here, if you like it (which I don’t; not even a little). I personally might choose a\u00a0ricotta salata<\/a>in place of goat cheese.<\/p>\n<\/div>\n<\/div>\n
*Please just take your time when you supreme an orange so that you do not waste as much of it as Ming Tsai does; I’m not a fan of his, but it shows you how to do it.<\/div>\n<\/p>\n
<\/div>