Citrus braised beets

Ingredients

Braised beets
2 lb. beets, rinsed
1 yellow onion, rough chopped
3 cloves garlic, peeled and smashed
2 oranges, halved and juiced
1 bay leaf
1 thyme bundle
1 rosemary sprig

Salad
1/4 cup maple syrup
1 cup walnut halves or pieces
1 orange
8 to 12 oz. arugula
8 oz. goat cheese, crumbled

White balsamic vinaigrette
1 tsp. shallot, minced
3 tbsp. white balsamic vinegar
1 tbsp. honey
1 tsp. orange juice
1/2 cup avocado oil
Salt and pepper, to taste

Instructions

For beets: Preheat oven to 325 degrees. Add all ingredients to a small stock pot and cover with water or chicken stock. Cover with parchment paper and aluminum foil. Braise in the oven for 1 1/2 hours or until fork tender. Once beets are cool enough to handle, use a paper towel to remove the skin. Cut beets into large, bite-sized pieces and refrigerate.

For maple walnuts: Gently heat syrup in a sauté pan. Once simmering, add walnuts. Working quickly, toss and coat the nuts thoroughly. Transfer to a plate or baking sheet to cool.

For orange supreme: Peel orange with a paring knife. Remove all white pith. Cut into a V shape next to the membrane to create the supreme. Squeeze remaining juice into a container and reserve for vinaigrette.

For vinaigrette: Macerate shallots in vinegar for 10 minutes. (Can substitute traditional balsamic vinegar.) Combine all ingredients except oil in a blender. On medium speed, slowly add oil until emulsification begins. Adjust with salt and pepper as needed.

To assemble: Toss arugula with dressing. Arrange on a plate with beets, goat cheese, oranges and walnuts.

Serves 4

Photo: © 2022 Rob Andrew