Author Notes
Fall seems to have a collective effect on all of us who love to cook. Winter squashes, root vegetables, slow-cooked and roasted foods beckon us to linger a little longer in the kitchen. I got this recipe last year from my daughter-in-law who works at the Culinary School of the Rockies in Boulder, Co. and it has become my favorite fall salad. I've added a combination of feta and goat cheeses which I think really rounds out the flavors. I love how the fresh citrus balances the richness of the roasted beets. I hope you agree that this is fall at its finest. —patricellen
Ingredients
- For the Salad
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1 pound
Beets
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2 tablespoons
Extra Virgin Olive Oil
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2 tablespoons
Balsamic Vinegar
-
3
Oranges
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1/2 cup
Slivered Almonds
-
1/2
Head of Romaine Lettuce
-
5 ounces
Mixed Baby Greens
-
2 ounces
Good quality goat cheese
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2 ounces
French Feta cheese (not crumbled)
- For the Vinaigrette
-
Juice of one Orange
-
3 tablespoons
Extra Virgin Olive Oil
-
1 1/2 tablespoons
Red Wine Vinegar
-
Salt and Pepper
Directions
-
Preheat oven to 375 degrees.
-
Wash the beets and place in a baking pan. Drizzle with the olive oil and balsamic vinegar and some salt and pepper. Cover the pan with foil and bake for 45 - 60 minutes or until a skewer can easily be inserted into the beets.
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Remove the beets from the oven and cool. Remove the skins and cut the beets into wedges. Toss with another drizzle of olive oil and balsamic vinegar and set aside.
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Peel 2 of the oranges and slice into sections. Cut the 3rd orange in half and juice. Set these aside.
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Toast the almonds in a skillet over medium heat until golden brown and fragrant. Set aside to cool.
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Whisk together the vinaigrette ingredients.
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Combine the feta and goat cheeses with your fingers to form medium-sized crumbles.
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Cut or tear the romaine into bite-size pieces and mix with the baby greens.
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Toss the lettuce with 3/4's of the vinaigrette and place on a platter.
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Garnish the salad with the beet wedges and orange segments and drizzle with the remaining vinaigrette. Sprinkle the salad with the cheeses and toasted almonds and serve immediately.
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