Spring Beet Salad

2 lbs baby red beets
2 lbs chioggia beets
2 lbs golden beets
3 tbsp sea salt
3 tbsp olive oil
3 tbsp banyuls vinegar
8 oz. walnut halves
1 tbsp olive oil
2½ oz. walnut oil
1 tbsp maple syrup
½ tsp sherry vinegar
½ tsp dry mustard
1 orange, supremed or sectioned
6 oz. arugula or as pictured red ribbon sorrel

Preheat the oven to 375° F. Wash and scrub fresh beets. Leave one-inch stem on beets.

Place beets in baking dish and toss with olive oil, salt and pepper.

Put enough water in the bottom of the pan to cover beets up to about one quarter of the way.

Cover with tight plastic wrap and tin foil. Bake for 45-60 minutes.

When beets are cool, take a wet cloth and under running cold water, slide the skin off of the beets.

Vacuum seal beets in olive oil, salt, pepper and banyuls vinegar for 4-10 hours. Or allow to marinate for 24 hours if not vacuum sealed.

For vinaigrette: Whisk together olive oil and banyuls vinegar. Salt to taste.

For walnut chutney: In food processor combine walnuts, olive oil, walnut oil, sherry vinegar, dry mustard and process.

To serve: Toss dressing with arugula and sprinkle with walnut chutney. Cut beets lengthwise in half and place around salad. Garnish with orange segments.

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