Roasted Beet & Citrus Salad with Ginger Maple Dressing

At Chef Jenn Cooks, we believe every meal should nourish the body and delight the senses. As a personal chef specializing in creating unforgettable dining experiences, I’m excited to showcase a stunning seasonal winter recipe: Roasted Beet & Citrus Salad!

 

This vibrant and flavorful dish is a recent highlight from an engagement brunch I prepared for a lovely couple. While the couple embraced a vegan lifestyle, their extended family had varying tastes, and my goal was to craft a meal that would impress everyone at the table. This salad did just that, bringing together colorful roasted beets, zesty citrus, and a zippy maple-ginger vinaigrette. Here’s how you can create this showstopper at your next dinner party!

 

Ready to elevate your culinary gatherings? Contact me today to discuss how we can create unforgettable moments through delicious food!

 

Roasted Beet & Citrus Salad

Ingredients:

• 2 pounds assorted beets (red, yellow, Chioggia, candy cane, etc.), scrubbed clean and greens removed
• 1/4 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 oz candied walnuts
• 1 grapefruit (cut into suprêmes or wedges)
• 1 orange (cut into suprêmes)
• 1 blood orange (cut into suprèmes)
• 2 teaspoons fresh lemon juice
• Pickled red onion (see recipe below)
• 4 to 7 oz crumbled vegan cheese or goat cheese
• Edible flowers for garnish (optional)

For the Dressing:

• 2 tablespoons freshly grated ginger
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 1/3 cup white balsamic vinegar
• 1 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper to taste

Quick Pickled Red Onion:

• 1 small red onion, thinly sliced
• 1/2 cup white balsamic vinegar
• 1 tablespoon sugar
• Kosher salt

Instructions:

1. Roast the Beets:
   • Preheat the oven to 375°F.
   • Use cold water to wash the beets and cut off the tops and bottoms. Cut the beets in half and toss with 2 tablespoons of olive oil, salt, and pepper.
   • Wrap the beets in aluminum foil, lined with parchment paper, to create a sealed package. Roast for about 1 hour or until tender.
   • Once roasted, wear rubber gloves or use paper towels to gently rub the skins off the beets. Cut the peeled beets into wedges.
2. Prepare the Citrus:
   • Segment the grapefruit, orange, and blood orange, reserving any juice for the dressing.
3. Make the Quick Pickled Red Onion:
   • In a jar, combine the sliced onions, white balsamic vinegar, sugar, and a pinch of salt. Let sit for at least 30 minutes.
4. Prepare the Dressing:
   • In a bowl, whisk together grated ginger, maple syrup, Dijon mustard, white balsamic vinegar, and juices from segmented citrus. Then slowly pour in olive oil, whisking constantly as you add the oil in a slow steady stream. Season with salt and pepper to taste.
5. Assemble the Salad:
   • In a large bowl, toss the citrus segments in 1/3 of the dressing. In a separate bowl toss the beet in a 1/3 of the dressing, keeping any dark-colored or red beets separate.  Arrange the beets on a large platter, layering them with citrus, candied walnuts, crumbled cheese, and pickled onions. Drizzle with the remaining 1/3 of the dressing over the top and finish with edible flowers for a beautiful presentation.