UP IN MAINE WE THROW A LOT OF DINNER PARTIES. ON THIS PARTICULAR OCCASION, THE GUEST LIST EXPANDED FROM EIGHT TO TEN AND I FEARED WE WOULDN'T HAVE ENOUGH BEETS FOR THE FIRST COURSE SALAD. WE HAD FRESH-PICKED CARROTS FROM A LOCAL FARM, SO I POACHED THEM IN OLIVE OIL, MADE A DRESSING AND TOSSED THE PRE-ROASTED BEETS AND CARROTS WITH ORANGE ZESTS. NESTLED IN A BED OF ARUGULA. THE FINAL TOUCH WAS DOTS OF FRESH CHEVRE, CREAMY BUT SHARP TO OFFSET THE SWEETNESS OF THE ROOT VEGETABLES. IF YOU ARE SERVING THIS SALAD FOR LUNCH, WITH ONLY A BAGUETTE, YOU HAVE AN ENTIRE MEAL
https://johnpleshettemealoftheweek.com/recipes/beets-carrots-and-chevre/
PREHEAT OVEN TO 350º
TRIM BEETS, LEAVING A BIT OF THE STEM AND THE ROOT INTACT. PLACE IN A CAST IRON PAN, LINED WITH ENOUGH FOIL TO WRAP THE BEETS. DRIZZLE WITH OLIVE OIL SPRINKLE WITH SALT. WRAP THE BEETS AND PLACE IN THE OVEN.
ROAST FOR ABOUT AN HOUR OR UNTIL THE BEETS ARE EASILY PIERCED WITH A SHARP KNIFE. UNWRAP THEM. DRIZZLE WITH A FEW TSPS OF BALSAMIC VINEGAR.
ONCE THEY'VE COOLED, TRIM AND PEEL UNDER RUNNING WATER. CUT INTO 1-2-INCH PIECES.
PEEL THE SKIN FROM THE ORANGE AND SLICE INTO THIN STRIPS.
SCRUB AND/OR PEEL CARROTS IF NECESSARY. CUT ON A DIAGONAL INTO 1-2-INCH PIECES. PLACE IN A FRYING PAN AND POACH ON A LOW FLAME WITH THE ORANGE PEEL IN 1/2 CUP OF OLIVE OIL TILL EASILY PIERCED WITH A SHARP KNIFE. REMOVE FROM THE OIL TO COOL. KEEP THE OIL.
TRIM AND PEEL THE ONION. CUT LENGTHWISE IN HALF, THEN SLICE INTO 1/4-INCH HALF MOONS. PLACE SLICES IN A BOWL AND SPRINKLE GENEROUSLY WITH SEA SALT. ADD 2 TBPS OF RED WINE VINEGAR AND FRESH-GROUND BLACK PEPPER. AFTER 10 MINUTES OR SO, POUR IN ABOUT 1/3 CUP OF THE OLIVE OIL FROM THE CARROTS.
ADD THE BEETS, CARROTS AND ORANGE ZEST TO THE BOWL AND TOSS GENTLY.
ARRANGE ARUGULA ON INDIVIDUAL SALAD PLATES. SPOON THE BEETS, CARROTS AND ORANGE ZESTS ONTO THE ARUGULA.
DOT WITH CLUMPS OF CHEVRE.
SERVES 6-8
Ingredients
Directions
PREHEAT OVEN TO 350º
TRIM BEETS, LEAVING A BIT OF THE STEM AND THE ROOT INTACT. PLACE IN A CAST IRON PAN, LINED WITH ENOUGH FOIL TO WRAP THE BEETS. DRIZZLE WITH OLIVE OIL SPRINKLE WITH SALT. WRAP THE BEETS AND PLACE IN THE OVEN.
ROAST FOR ABOUT AN HOUR OR UNTIL THE BEETS ARE EASILY PIERCED WITH A SHARP KNIFE. UNWRAP THEM. DRIZZLE WITH A FEW TSPS OF BALSAMIC VINEGAR.
ONCE THEY'VE COOLED, TRIM AND PEEL UNDER RUNNING WATER. CUT INTO 1-2-INCH PIECES.
PEEL THE SKIN FROM THE ORANGE AND SLICE INTO THIN STRIPS.
SCRUB AND/OR PEEL CARROTS IF NECESSARY. CUT ON A DIAGONAL INTO 1-2-INCH PIECES. PLACE IN A FRYING PAN AND POACH ON A LOW FLAME WITH THE ORANGE PEEL IN 1/2 CUP OF OLIVE OIL TILL EASILY PIERCED WITH A SHARP KNIFE. REMOVE FROM THE OIL TO COOL. KEEP THE OIL.
TRIM AND PEEL THE ONION. CUT LENGTHWISE IN HALF, THEN SLICE INTO 1/4-INCH HALF MOONS. PLACE SLICES IN A BOWL AND SPRINKLE GENEROUSLY WITH SEA SALT. ADD 2 TBPS OF RED WINE VINEGAR AND FRESH-GROUND BLACK PEPPER. AFTER 10 MINUTES OR SO, POUR IN ABOUT 1/3 CUP OF THE OLIVE OIL FROM THE CARROTS.
ADD THE BEETS, CARROTS AND ORANGE ZEST TO THE BOWL AND TOSS GENTLY.
ARRANGE ARUGULA ON INDIVIDUAL SALAD PLATES. SPOON THE BEETS, CARROTS AND ORANGE ZESTS ONTO THE ARUGULA.
DOT WITH CLUMPS OF CHEVRE.
SERVES 6-8
Notes
