Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Ingredients
- Roasted red beets, sliced and still warm from the oven
- 1 Cara Cara orange
- ½ cup crumbled fresh chevre
- ¼ cup toasted hazelnuts or pecans, chopped
- Fresh-cracked pepper
For the dressing
- ½ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Fresh ground pepper
Method
Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm
beets. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove
the peel
and membrane. Then, slice oranges crosswise into thin wheels. On a serving platter, arrange the beet slices and then
top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled
chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
| Ingredients |
|---|
| Roasted red beets, sliced and still warm from the oven (see recipe) |
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Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
â…“ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.
4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.
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Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.
Ingredients:
Roasted red beets, sliced and still warm from the oven (see recipe)
1½ cups microgreens, arugula or a combination of any mixed greens
¼ cup toasted nut of your choice, such as slivered almonds, pecans or hazelnuts
Vinaigrette:
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons whole grain mustard
â…“ cup freshly squeezed juice from a Cara Cara orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. To prepare the dressing: Put the shallot, garlic, and a pinch of salt in a food processor and pulse to turn into a paste. Add the mustard, vinegar, orange juice and honey, and process until smooth. If you have an opening in the top, add the oils slowly through it; if not, add tablespoons of oil in between pulsing. Taste the dressing and add any more salt if needed. You can also add a bit more honey if you like.
2. On a large serving platter, arrange the micro basil and top with the warm beet slices. Drizzle with the vinaigrette and gently toss to combine, tasting for seasoning and adding more salt and pepper if needed. Top with toasted nuts and serve.
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Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients
- 1 Cara Cara orange
- ½ pound sunflower shoots
- ½ red onion, thinly sliced
- 2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette
- 1 shallot, peeled and minced
- â…“ cup freshly squeezed juice from a Cara Cara orange
- â…“ cup red wine vinegar
- 1 teaspoon honey
- ¾ cup olive oil
- Sea salt salt and fresh ground pepper
Method
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch Chioggia beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L Cara Cara orange vinaigrette
¼ cup goat cheese
½ cup fresh raspberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the raspberries, goat cheese and hazelnuts and serve.
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Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste
Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.
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Golden Beet Salad with Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients
- 1 bunch golden beets, cleaned and trimmed
- 4 cups water
- ½ cup red wine vinegar
- ¼ cup sugar
- Sea salt and fresh ground pepper
- 3 blood oranges*
- 2 tablespoons Champagne vinegar
- 2 tablespoons olive oil
- 2 baby fennel bulbs, trimmed and thinly shaved crosswise, fronds reserved
- 4 cups loosely-packed butter lettuce greens
- * If you can’t find blood oranges, you can substitute 2 Navel oranges.
Method
- Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 3
tablespoons salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a
knife, about 40 minutes. - Peel beets under cool water. Cut into quarters. Juice two of the blood oranges in a small pot and reduce by
half. Add reduction to a blender with one beet and champagne vinegar and blend until smooth. While motor is
running add oil and season with salt and pepper. Strain into a medium bowl. - Remove skin and sections from remaining orange. Toss the fennel, fronds, and greens in 2 tablespoons
dressing. Plate dressed greens. Toss remaining beets and blood orange (peeled and cut into sections) in
vinaigrette, season with more salt and pepper if necessary and arrange on top of greens.
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Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L blueberry vinaigrette
¼ cup queso fresco cheese, crumbled
½ cup fresh blueberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into bite-sized pieces.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the blueberries, queso fresco cheese and hazelnuts and serve.
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Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Ingredients:
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.
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Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound pea shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a Cara Cara orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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