Roasted Beet, Orange and Endive Salad
By Chef John Ash
This simple, beautiful salad is easy to make and reflects the flavors of winter and spring with beets and oranges. The bright citrus notes makes this salad a good pairing with Sonoma-Cutrer’s Sauvignon Blanc.
Difficulty Level Medium
2 Medium Beets
2 Medium Navel Oranges, preferably Cara Cara
1 Small Belgian endive separated into leaves
1/2 Small bunch cress, preferably Upland cress (optional)
Preheat oven to 400 degrees. Scrub beets, place in a small baking dish, drizzle with olive oil and season generously with salt and pepper. Place in oven and roast until a paring knife easily penetrates, about 45 minutes. Remove, cool and rub or cut peel from the beets. Cut into attractive shapes and set aside.
Remove peel from the oranges by cutting around with a knife. Over a bowl, segment the oranges between the membranes being sure to capture and reserve the juice. Now drink the juice!
Arrange beets, orange segments, endive leaves and cress if using on 4 plates. Drizzle with vinaigrette and top with a small spoonful of ricotta.
Honey Lemon Vinaigrette Makes 1 generous cup | 2 tablespoons finely chopped shallot, 6 tablespoons seasoned rice vinegar, 1 - 2 tablespoons fragrant honey, 4 tablespoons fresh lemon juice, 4 tablespoons hazelnut or extra virgin olive oil, Salt and freshly ground pepper to taste Whisk all ingredients together and season with salt and pepper. Store covered and refrigerated up to 3 days.