Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze

This easy side dish is bright, fresh and bursting with flavor!

Ingredients:
1 bunch baby golden beets, trimmed and scrubbed
2 tablespoons olive oil
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley (optional, for garnish)
Honey balsamic glaze (store-bought or homemade*)
Sea salt and fresh ground pepper

Method:
1. Preheat your oven to 400°. Place the trimmed and scrubbed baby golden beets on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.

2. Roast the beets in the preheated oven for about 25-30 minutes or until tender when pierced with a fork. Cooking time may vary depending on the size of your baby beets.

3. Once roasted, remove the beets from the oven and let them cool slightly. While the beets are still warm, gently rub off the skins using a paper towel or your fingers (wearing gloves if desired). The skins should come off easily due to roasting.

4. Arrange the peeled roasted baby golden beets on a serving platter or individual plates. Sprinkle crumbled goat cheese over the beets. Drizzle honey balsamic glaze generously over the beets and goat cheese. Garnish with chopped fresh parsley if desired for added color and freshness.

*Note: To make a simple homemade honey balsamic glaze, combine equal parts balsamic vinegar and honey in a small saucepan. Simmer over low heat until the mixture thickens slightly, then remove from heat and let cool before using. Adjust sweetness to taste if needed.

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.

Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette

A light, bright, and refreshing addition to any brunch lineup.

Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
⅓ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper

Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.

2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.

3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.

Shaved Fennel Salad with Beets & Raspberries

Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Ingredients:
1 bunch 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
¼ cup Grana cheese, grated
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
½ cup raspberries
Sea salt and fresh ground pepper

For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
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. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with the Grana cheese and raspberries and serve.

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