Beets are one of those ingredients that people either love or hate, but this recipe has a few tricks that might convert even the most ardent beet-hater. First, by roasting them at a high temperature, the natural sweetness of the vegetable comes to the forefront. Then, pairing them with rich goat cheese, a bright vinaigrette, and the spicy bite of chives adds flavors that elevate the entire dish.
Yield: 4 servings
Preheat oven to 425˚F. Drizzle each beet with 1 or 2 teaspoons of olive oil and wrap individually in tinfoil. Place beets on sheet pan and bake until tender but still firm, about 1 hour depending on size of beets. Remove from oven and allow to cool.
Using a paper towel, peel skin off beets. (If you have plastic disposable gloves, use them or else color will stain your skin.) Slice each beet into 6 equal pieces, place in a bowl, cover with saran, and chill.
Cut 4 oranges into supremes and place in a small bowl. Wrap with Saran and chill. Cut remaining orange in half and squeeze out juice into small bowl. Add mustard, shallots, and pinch of salt and gradually whisk in olive oil. Set vinaigrette aside.
Place entire goat cheese log on a cutting board or clean work surface. Sprinkle all sides evenly with chives and cut into 1/2-inch slices.
In a medium bowl, mix arugula and frisèe. Add a few tablespoons of vinaigrette and mix greens gently. Season with salt and pepper and divide evenly among 4 serving plates. Drizzle another few tablespoons of vinaigrette to beets, mix, season, and add to serving plates. Add oranges and goat cheese and serve.
