Recipes & More
Roasted Beets, Goat Cheese, and Spring Green Salad with Orange Balsam Frutta - Rosemary Vinaigrette

Beets and orange are a natural combination that when served with greens and tangy fresh goat cheese make a delicious salad to enjoy year round. The sweet & earthy Orange Balsam Frutta Vinaigrette echoes the fresh orange element and brings all the flavors together.

Ingredients:

  • 3 beets (approximately 6 ounces each)
  • 1 large orange
  • 2 Tablespoons Fiorucci Orange Balsam Frutta Vinegar
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon minced shallot
  • 1 Tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • ¾ teaspoon light brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil
  • 8 oz. spring greens, rinsed and dried
  • 4 oz. fresh goat cheese
Directions:
  1. Preheat the oven to 400° F. Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender, approximately 45 minutes. Let cool until easy enough to handle. Remove the foil, slip off the skins and discard them. Cut the beets in half, and then into ½ inch thick slices. Place in a bowl and set aside
  2. To make the vinaigrette, grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest) Using a serrated knife cut away the rind, all pith, and discard. Working over the bowl, cut out each section of orange from between the membranes and place the sections in the bowl. Squeeze the membranes to release the juices into the bowl, then discard the membranes.
  3. In a blender, process the orange sections with the zest and juice, Orange Balsam Frutta Vinegar, red wine vinegar, shallot, rosemary, brown sugar, salt with pepper. With the machine running, add the oil and blend until smooth and thickened. Pour half of the dressing over the beets and toss. Cover and refrigerate for at least 2 hours. Reserve the remaining dressing.
  4. To serve, place the greens in a large bowl and add the dressing a little at a time and toss, gently and thoroughly, until the greens are lightly coated. Place the greens on chilled salad plates. Top with sliced beets and crumbled goat cheese.

Serves 4 - 6, makes approximately 1 ¼ cups vinaigrette