RECIPE: Baby Beet Salad

In 2013 we partnered with GrowNYC on the Greenmarket to Gotham Recipe Journal. The goal was to showcase the versatility of our region’s great summer produce, as well as the extraordinary farmers we work with. In all, there are 36 vegetarian-focused recipes – savory and sweet – including this one!

BABY BEET SALAD
with shaved fennel, orange, feta cheese, and orange balsamic dressing

Makes 8 Servings

INGREDIENTS

• 2 medium red beets

• 2 medium yellow beets

• 8 baby candy cane beets

• 1/2 head of fennel

• 1 watermelon radish

• orange balsamic dressing

• salt and freshly ground black pepper

• red beet purée

• 2 oranges, peeled and cut into segments

• 1/4 red onion, thinly sliced into slivers

• micro greens

• 8 oz French feta, cut into 1/2-inch dice

TO MAKE THE RED BEET PURÉE

(yields 1 1/2 cups)

• 1 large beet, cooked, peeled, and diced

• 1 1/2 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

• salt and pepper to taste

Place the diced beet into a blender and add vinegar and oil. Blend mixture until smooth. Season with salt and pepper to taste. Set aside.

TO MAKE THE ORANGE BALSAMIC DRESSING

(yields 1 cup)

• 1/4 cup orange juice

• 1/4 cup balsamic vinegar

• salt and freshly ground black pepper

• 1/2 cup extra virgin olive oil

Combine the orange juice, balsamic, salt and pepper. Stir in extra virgin olive oil.

TO MAKE THE SALAD

1. Cook all the beets separately in salted water until tender.

2. Peel the cooked red and yellow beets, then cut into large dice and set aside. Halve the baby beets and set aside.

3. Using a mandoline, thinly shave the fennel and place in a bowl of ice water to crisp.

4. Using that same mandoline, thinly slice the radish.

5. Keeping the beets separate (so the color doesn’t “bleed”), toss with a little dressing and season with salt and pepper.

ASSEMBLY

1. Spread a spoonful of beet purée on a plate.

2. Arrange the beets, then fennel, orange, onions, and radish slices. Garnish with micro greens and feta cheese.

3. Spoon some of the dressing over the salad.

VARIATIONS

If you prefer, substitute goat cheese or blue cheese for the feta. Hazelnuts can also be added to the salad to give further depth of flavor and texture.