Roasted Beets with Citrus and Curly Endive
This salad boasts sweet, sour, savory, and bitter flavors.
- Servings: 10
Source: Martha Stewart Living, March 1997
- 1 pound golden or red beets, trimmed and scrubbed
- 2 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 4 oranges, 2 blood and 2 navel if possible
- 4 pixie tangerines or clementines, or 2 tangerines
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon white-wine vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons black-olive paste
- 1 small head frisee (10 ounces), washed and dried
- 1 small head curly endive (10 ounces), washed and dried
- 1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly
- 1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed
- 1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds
- 1/4 cup flat-leaf parsley, medium chopped
Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.