Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.
Ingredients:
Roasted 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 white wine vinegar
A large pinch of this week’s La Boîte spice blend
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm beets.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand the orange up and slice to remove the peel and membrane. Then, slice it crosswise into thin wheels.
3. 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.
Southern Charm Recipes
From organic Andouille sausage and Rosita red beans to spicy Cajun cracklins’ and cornbread mix from a famous Seattle eatery, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like mixed baby beets, red Brussels sprouts, spring salad mix and collard greens. This comforting box also includes our own housemade pickles, pimento cheese spread, a sweet lemon loaf cake and crisp apple-pear cider to complement the most-classic, down-home spread. Enjoy!
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Braised Collard Greens
These tender greens are a great side dish.
Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Ingredients:
1 cup fresh apple cider
1 bunch beets, green tops removed, peeled and cut into ½-inch-rounds
2 tablespoons unsalted butter
2 teaspoons finely-chopped fresh tarragon
Sea salt and fresh ground pepper
Method:
1. Combine 1½ cups water, the cider and butter in a large, deep, non-reactive skillet. Add the beets and enough water, if needed, to barely cover them. Bring to a boil over high heat.
2. Reduce the heat to medium and cover the skillet with the lid ajar. Cook at a brisk simmer until the beets are just tender when pierced with the tip of a small, sharp knife, about 20 minutes. Season the beets to taste with salt and pepper.
3. Using a slotted spoon, transfer the beets to a serving bowl. Sprinkle with the tarragon and serve.
Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!
Ingredients:
3 medium oranges
1 large bunch baby red beets, peeled and shredded
2 teaspoons olive oil
2 tablespoons freshly-squeezed lemon juice
Zest of 1 lemon
¼ teaspoon salt, plus more as needed
Fresh Italian parsley, chopped
Method:
1. Using a fine grater, grate the zest from one of the oranges. Juice two of the oranges and then peel, seed and dice the remaining orange.
2. In a small bowl, combine the orange juice and zest, olive oil and then the lemon juice and zest. Whisk in the salt and set aside.
3. In a salad bowl, combine the diced oranges with the shredded beets. Drizzle with the dressing, cover and refrigerate for 30 minutes, tossing the salad a few times as it chills. Taste for seasoning and add more salt as needed; garnish with the parsley before serving.
