Oh, I do love beets! I have loved beets every since I was a kid and we ate them pickled from a can. So you can imagine how much I love them now when they are fresh and roasted and sweet and come in all sorts of lovely colors. You just can’t beat a beet for vibrant colors and eye appeal (we do eat with our eyes first) and the health benefits are numerous!
When I started to think of some flavor combos for this salad I found myself going back to my roots going up in the central valley of California. Citrus is a perfect pairing for beets. Oranges and grapefruit add a fresh zip in contrast to the earthy flavors of the beets. This time of year we have access to one of my favorites in the orange family, Cara Cara oranges. Cara Cara oranges are a type of navel orange grown in California’s San Joaquin Valley (where I am from!) and are available December through April. The bright orange exterior of Cara Cara oranges is similar to other navels, but their interior is a distinctive pinkish red, has an exceptionally sweet flavor with a tangy cranberry-like zing, and they’re seedless to boot!
Next came the inspiration for the vinaigrette. I LOVE onion dip with Ruffles potato chips! It is high on my list of treats that fall into the 80/20 Rule ( 80% healthy, 20% not so much) These are special indulgences at parties or when I go up north and visit family. My Dad knows I love it and always makes sure he has the makings for the dip before I get there. Thanks Dad! It is the roasted bits of onion that really do it for me! So I got to thinking, why not have roasted onion in a salad dressing? I thought this would be really good but it far exceeded my expectations! The roasty bits of shallots take this vinaigrette to an amazing place. This is flavor heaven in a mason jar! I tell you it is my new favorite salad dressing! We ate this salad last night and I woke up this morning looking forward to eating this salad again today!
It’s so hard to know who is the star of this salad now with so many wonderful players in the mix but for today it is the story of beets. Maybe tomorrow it will be the story of citrus. Enter beets, center stage. Beets are nature’s gift to the human body. Who can refuse a gift that is so good for you?
- Beets can enhance your sex life ~ Beets contain high amounts of boron, which is directly related to the production of human sex hormones.
- Beets are a natural cleanser of the body ~ Beets are a wonderful tonic for the liver, works as a purifier for the blood, and may prevent various forms of cancer.
- Beets give your mental health a boost ~ Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate.
Don’t forget to eat your beet greens too! These beautiful greens with the red veins running through the leaf are among the healthiest part of the plant. Besides containing important nutrients like protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron. Beet greens actually have even more iron than spinach.
Toss them in a salad, saute them with other greens like spinach or blend them up in a smoothie. Research shows beet greens may:
- Help ward off osteoporosis by boosting bone strength
- Fight Alzheimer’s disease
- Strengthen your immune system by stimulating the production of antibodies and white blood cells.
The beet root as well as in its green tops have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects. What’s not to love about beets?
Beet and Cara Cara Salad with Roasted Shallot Vinaigrette
Place a rack in the center of the oven and preheat the oven to 425 degree F.
For the roasted beets: Place the beets on a sheet of foil and wrap the foil around the beets to create a packet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour.
Open the foil and cool the beets in their foil packet for a few minutes, and then rub off the skins using your fingers. The beets are easier to peel if they are still a little warm and the skins should slide off easily.
If the skin doesn’t come off easily, then the beets need to cook a little longer. Red beets are definitely messier so you can wear gloves if you want to avoid looking like a crime scene! I don’t bother since the red washes off fairly easily and I have my hands in water a lot!
For the caramelized shallots: Heat skillet with 1 tablespoon of olive oil and add the shallots to the pan. Saute until the shallots are medium brown and have started to caramelize. Set aside and cool. The shallot infused olive oil will be added to the vinaigrette along with the shallots.
For the vinaigrette: Make the vinaigrette by pouring the vinegar, orange juice and zest, chopped caramelized shallot with cooking oil, salt and agave into a mason jar or container with a lid. Give it a little shake to combine. You now have a absolutely stellar vinaigrette! Never used bottled dressings again!
Now add the remaining olive oil and shake until emulsified. See the lovely little browned bits on shallot peeking through the glass? They can hardly wait to hit the salad and show themselves off!
Slice the cooled and peeled beets into 1/4-inch thick slices and toss with some of the vinaigrette to coat completely. Toss the remaining vinaigrette with the salad greens.
Supreme the orange. With your knife remove the skin and white pith of the orange. Cut into segments between the membranes. See what a great color the fruit of the Cara Cara orange has! Kind of a cross between an orange and a pink grapefruit. Quite a little jewel!
Arrange the dressed greens and beets on a platter and top with the Cara Cara orange supremes, pistachio nuts, and goat cheese.
- 3-4 medium beets, washed and trimmed (I like to use multiple colors)
- 1 medium shallot, diced
- 1/4 cup olive oil, divided
- 1/4 cup fresh Cara Cara orange juice (or Naval orange)
- 1 tablespoon orange zest
- 1 1/2 tablespoons champagne vinegar
- 1 teaspoon agave
- 1/4 teaspoon salt
- 1/4 cup pistachio nut halves
- 1 Cara Cara orange, supremes
- 4 cups baby greens (4 ounces)
- 3-4 ounces goat cheese (plain or herb)
- Place a rack in the center of the oven and preheat the oven to 425 degree F.
- For the roasted beets: Place the beets on a sheet of foil and wrap the foil around the beets to create a packet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour.
- Open the foil and cool the beets in their foil packet for a few minutes, and then rub off the skins using your fingers. The beets are easier to peel if they are still a little warm and the skins should slide off easily. If the skin doesn't come off easily, then the beets need to cook a little longer.
- For the caramelized shallots: Heat skillet with 1 tablespoon of olive oil and add the shallots to the pan. Saute until the shallots are medium brown and have started to caramelize. Set aside and cool. The shallot infused olive oil will be added to the vinaigrette along with the shallots.
- For the vinaigrette: Make the vinaigrette by pouring the vinegar, orange juice and zest, chopped caramelized shallot with cooking oil, salt and agave into a mason jar or container with a lid. Give it a little shake to combine, then add the remaining olive oil and shake until emulsified.
- Slice the cooled and peeled beets into 1/4-inch thick slices and toss with some of the vinaigrette to coat completely. Toss the remaining vinaigrette with the salad greens.
- Supreme the orange. With your knife remove the skin and white pith of the orange. Cut into segments between the membranes.
- Arrange the dressed greens and beets on a platter and top with the Cara Cara orange supremes, pistachio nuts, and goat cheese.
- You can wear gloves while peeling red beets so that your hands aren't stained red. The red washes off fairly quickly if you choose not to wear gloves too.
