6 medium beets, of mixed colors if you can find them
1/4 cup rice wine vinegar, seasoned
1/4 cup orange juice
3 cups spinach, arugula or other salad greens
1/3 cup roasted, salted Marcona almonds
3 oz. crumbled goat cheese
Salt & pepper
Vinaigrette
2 tsp. Dijon mustard
1/4 cup orange juice
3 T. rice wine vinegar, seasoned or cider vinegar
1 garlic clove, grated
2/3 cup extra virgin olive oil
Salt and pepper, to taste
Pinch of sugar
Salt & pepper
Cooking Instructions:
Preheat the oven to 400 degrees.
Scrub the beets and trim stem ends. Place in the center of a large piece of aluminum foil and wrap into a purse. Place in oven and roast for about 45 mins to an hour, or until beets are tender when pierced with a fork. Remove from oven and cool slightly.
When cool enough to handle, peel the beets and slice into wedges. Place in a medium mixing bowl. Sprinkle with S&P and then cover with 1/4 cup orange juice and the rice wine vinegar. Refrigerate until ready to serve. (Can be marinated up to two days ahead of time.)
Combine the vinaigrette ingredients and shake well in a mason jar. If it is too vinegar-y, add a touch more sugar.
When ready to serve, place the washed greens in a large bowl. Toss with enough vinaigrette to moisten. Transfer to a serving bowl.
Arrange the beet wedges, the almonds and the goat cheese on top of the greens. Salt & freshly cracked pepper to taste.
Recipe Notes
We have been making a variation of this recipe for many years for our events here at the winery. We use a mixture of rice wine vinegar and citrus to marinate the beets. Such a great combination!
