Author Notes
A bright addition to a mezze platter, a salad with color and flavor harmony with a zest of shallot and white balsamic vinegar. —Elizabeth Wadham
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Ingredients
- Shallot & White Balsamic Vinaigrette
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2
medium shallots
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2 teaspoons
light honey
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1/4 cup
white balsamic vinegar
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1/2 teaspoon
white pepper
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1/2 teaspoon
salt
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1/2 cup
canola oil
- Golden Beets & Oranges
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2-4
medium or small golden beets
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2
navel oranges
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1 bunch
watercress, large stems removed
Directions
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To make the vinaigrette, whiz the shallot, salt, pepper and honey in a mini-cuisinart. Add the vinegar and process, then add the canola oil.
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Roast the beets, wrapped in foil, in a 400 degree oven for 35-40 minutes until easily pierced. Let cool just long enough to handle, when you can slip off their skins and reveal the gold inside. Slice into segments.
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Supreme the oranges. Using a sharp knife peel off the skin, then slice each segment out and away from pith.
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Toss cooled beets and supremed oranges with the vinaigrette. This will keep, refrigerated, 3 days. when serving, toss a little vinaigrette with the watercress and mound the beets and oranges on top. Optional: sprinkle with toasted and chopped hazelnuts and crumbled goat cheese for a heartier salad.
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