Ingredients:

  • 2 lbs (900 g) Mixed Beets (red and golden recommended)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for beets)
  • 1 tsp (5 g) Kosher Salt (for beets)
  • ½ tsp (2 g) Freshly Ground Black Pepper (for beets)
  • 1 Tbsp (15 ml) Freshly Squeezed Orange Juice (for vinaigrette)
  • 1 tsp (5 g) Fresh Orange Zest
  • 1 tsp (5 ml) Good Quality Honey or Maple Syrup
  • 1 Tbsp (15 ml) White Wine Vinegar (or Champagne Vinegar)
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil (for vinaigrette)
  • ¼ tsp (1 g) Kosher Salt (for vinaigrette)
  • Pinch Black Pepper (for vinaigrette)
  • 2 medium Navel Oranges (segmented)
  • 4 oz (115 g) Soft Goat Cheese (Chevre), crumbled
  • ½ cup (60 g) Walnuts or Pistachios, lightly toasted
  • ¼ cup (25 g) Finely Sliced Red Onion
  • 1 handful (approx. 15 g) Fresh Mint Leaves, roughly torn
  • A handful of Arugula or Baby Spinach (Optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim the ends. If using mixed beets, wrap red beets separately in heavy-duty foil to prevent color bleeding.
  2. Drizzle the beets with 2 Tbsp olive oil, salt, and pepper. Wrap them tightly in foil packets. Place on a baking sheet and roast for 50–60 minutes, or until easily pierced with a fork.
  3. Remove beets from the oven and let cool slightly (about 15 minutes). While still warm, use paper towels or gloves to easily slip the skins off. Dice the peeled beets into bite-sized wedges or rough cubes and set aside.
  4. Prepare the Vinaigrette: In a small bowl or jar, combine the orange juice, zest, honey/syrup, and vinegar. Whisk well. Slowly drizzle in the 3 Tbsp olive oil while continuously whisking until the dressing is emulsified. Season with salt and pepper to taste.
  5. Prepare Assembly Components: Segment the oranges (creating supremes) over a bowl to catch juice. Lightly toast the walnuts/pistachios in a dry pan until fragrant, then chop coarsely. Slice the red onion very thinly.
  6. Dress Beets: Place the diced beets in a bowl. Drizzle about half of the vinaigrette over the slightly warm beets and toss gently to allow them to absorb the flavour.
  7. Assemble and Serve: Arrange the optional greens (if using) on a platter. Gently arrange the dressed beets and orange segments over the greens. Scatter the thinly sliced red onion, toasted nuts, and torn mint leaves over the top. Crumble the goat cheese generously over the salad and drizzle the remaining vinaigrette just before serving.