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Yields:
4 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 35 mins
This beet salad is absolutely splendid—it looks like a work of art on the plate!
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Ingredients
For the Beet Vinaigrette
- 4
medium beets (2 red, 2 yellow; about 1 1/4 pounds total)
- 1/4 cup
olive oil, plus more for drizzling
- 1/4 tsp.
kosher salt, plus more to taste
Black pepper, to taste
- 2 Tbsp.
red wine vinegar
- 1 Tbsp.
pickled ginger slices
- 1/2 tsp.
honey
For the Candied Hazelnutes
- 1/2 cup
blanched hazelnuts
- 1/4 cup
sugar
Pinch of kosher salt
For the Salad
- 2
pink grapefruits
- 1
4-ounce log goat cheese
- 4 cups
baby lettuce
Aged sherry vinegar, for drizzling
Chopped fresh chives, for topping
Directions
- Step 1For the vinaigrette: Preheat the oven to 400 ̊. Place the red beets on one sheet of foil and the yellow beets on another. Drizzle with olive oil and season with salt and pepper. Wrap tightly in the foil and roast until the beets are tender when pierced with a knife, 40 to 50 minutes. Let cool in the foil. Leave the oven on.
- Step 2Unwrap and peel the beets. Chop enough red beets to yield 1/3 cup and put in a blender. Slice the remaining beets into wedges and reserve. Add the red wine vinegar, pickled ginger, honey, 1⁄4 teaspoon salt and a few grinds of pepper to the blender and blend until almost smooth. With the blender running, add the 1⁄4 cup olive oil and blend until smooth.
- Step 3For the candied hazelnuts: Spread the nuts on a baking sheet and bake until light golden, about 4 minutes. Combine the sugar and 2 tablespoons water in a small skillet over medium-low heat. Once the sugar dissolves, add the nuts and cook, stirring occasionally, until the sugar syrup thickens and coats the nuts but has not started to crystallize, 4 to 5 minutes. Spread on a silicone mat or nonstick baking sheet and sprinkle with salt. Let cool, then chop.
- Step 4For the salad: Cut the ends from the grapefruits and cut off the peel. Cut into segments and place in a small bowl. Cut the goat cheese into 4 rounds, then cut each round into 4 pieces.
- Step 5To assemble, spread a dollop of the beet vinaigrette on each of 4 plates. Arrange the sliced beets on top, then stick the lettuce in the center of the beets. Arrange the grapefruit segments and cheese around the beets and sprinkle with the candied hazelnuts. Finish each salad with a drizzle of aged sherry vinegar and sprinkle with chives.
- Step 1For the vinaigrette: Preheat the oven to 400 ̊. Place the red beets on one sheet of foil and the yellow beets on another. Drizzle with olive oil and season with salt and pepper. Wrap tightly in the foil and roast until the beets are tender when pierced with a knife, 40 to 50 minutes. Let cool in the foil. Leave the oven on.
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