Roasted beet salad
Chef Josh Korn, Paul Martin's American Bistro, Roseville
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3 leaves butter lettuce
1 1/2 tbsp. walnut oil vinaigrette (recipe follows), divided use
1/2 tsp. salt, divided use
2 medium beets, roasted and thickly sliced
1/4 tsp. ground black pepper
1 oz. goat cheese
1 tbsp. candied walnuts
3 orange segments
1/2 tbsp. walnut oil
Place lettuce, 1 tbsp. of the walnut oil vinaigrette and 1/4 tsp. of the salt in a bowl. Mix to coat lettuce. Place lettuce on a round plate at the 12 o'clock position and mound beets atop, allowing them to shingle onto the plate. Season beets with remaining 1/4 tsp. salt and pepper. Crumble goat cheese and candied walnuts over beets and lettuce. Place orange segments at the 3 o'clock position, fanned out. Drizzle with remaining 1/2 tbsp. walnut oil vinaigrette, then walnut oil. Recipe is easily doubled.
Walnut oil vinaigrette
In a small bowl, combine 1/4 cup champagne vinegar, 1 tbsp. minced shallots, 1 tbsp. honey, 2 tsp. Dijon mustard, 1 tsp. fresh orange juice and 1/2 tsp. roughly chopped fresh thyme leaves. Whisk to combine.
Slowly drizzle 6 tbsp. olive oil and 1/4 cup walnut oil while whisking to emulsify. Add salt and ground black pepper to taste. Makes 3/4 cup. Refrigerate leftovers in an airtight container for 1 to 2 weeks.