2teaspoonsorange zest, from one medium-sized orange, plus more to garnish
1/2cupfresh-squeezed orange juice
1/2teaspoonhoney, maple syrup, or sugar
1/4cupextra-virgin olive oil
For the Beets and to Finish
3 1/2poundssmall- to medium-sized beets, greens reserved
1poundcarrots, peeled and halved lengthwise, optional
fresh goat cheese or burrata, optional
For the Vinaigrette
Whisk all the ingredients together until emulsified. Taste for seasoning. Reserve until ready to use.
For the Beets
Preheat the oven to 425°F.
Cut the beet greens from the beets, and reserve. Rinse the beets well. Wrap them whole and unpeeled in foil. Bake on a rimmed baking sheet until fork tender, about 1 to 2 hours, depending on the size of the beets.
If you are roasting carrots, peel and slice them lengthwise. Toss with olive oil, salt, and pepper, and roast on a separate lined baking sheet until very tender, about 1 hour or slightly longer. If desired, clean and chop the beet greens and sauté them with a little olive oil, salt, and pepper until soft. Use them as a bed for the finished salad.
Remove the beets from the oven. Open the foil (careful of the steam!) and let cool to warm room temperature before peeling. Peel the beets by simply rubbing a paper towel over them. The skins should slip right off.
Slice the beets into 1/4" rounds and arrange them nicely on a serving platter, using the beet greens as a bed, if desired.
Give the vinaigrette a whisk to refresh and re-emulsify. Pour all over the salad. You may not need all of it.
Top with a sprinkle of salt, add dollops of goat cheese or burrata (if using), and garnish with ribbons of orange zest. Serve at room temperature.
A recipe from Unpeeled. Copyright 2020. All rights reserved.