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Thursday, January 27, 2011

Roasted Beet and Tangelo Salad with Spicy Greens

I am beeting my head up against this blog.  Google has informed me "you have used up all of your you want to buy more?"  huh???  ummmm NO! So I am cutting back my pictures on the blog but opened a Flickr account  with additional photos, so view and enjoy!

We really enjoyed this salad.  The original recipe calls for blood orange; however, my blood orange tree is still a baby and not producing so I plucked a few tangelos.  Also, I opted for pure arugula since it is growing in my garden.

Roasted Beet and Tangelo Salad with Spicy Greens
from Maria Helm Sinskey
The Vineyard Kitchen
1 1/2 pounds of medium gold beets
1 1/2 pounds of medium red beets
extra virgin olive oil
freshly ground pepper
4 medium tangelos
Vinaigrette (recipe below)
1/2 pound of arugula
1/4 cup sherry vinegar
1/4 freshly chopped chives

~ preheat oven 400 degrees
~ trim tops and roots from the beets and wash well
~ place the red beets on a piece of foil large enough to fold over and seal
~ drizzle with olive oil and season with salt and pepper
~ seal the foil and repeat with gold beets
~ place both on baking sheet and roast for an hour to an hour and a half until beets are tender when pierced with knife
~ allow beets to cook and peel
~ keep two separated or the red will bleed onto the yellow
~ toss each with 2T of sherry vinegar and season with salt and vinegar
~ marinate for at least an hour or overnight
~ cut each beet into wedges
~ peel the tangelos and remove all of the white pith
~ slice into rounds or however you please
~ wash arugula
~ in a large bowl toss the beets and their juices together with enough vinaigrette to coat
~ add the tangelo segments and toss gently
~ drizzle the greens with vinaigrette to moisten and toss with the beets and tangelo
~ season with salt and pepper
~ garnish with chopped chives

tangelo sherry vinaigrette

2 small tangelos
1 medium shallot peeled trimmed and minced
2T sherry vinegar
freshly ground pepper
1/4 cup extra virgin olive oil

~ juice and strain the tangelo and measure 1/4 cup of juice
~ in a medium bowl whisk the juice with the shallots and the sherry vinegar season with salt and pepper to taste and let the mixture marinate for 10 minutes
~ whisk in the olive oil to taste

items from our garden: tangelos, arugula and chives

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