We served a version of this salad at the catering company I used to work for, where I discovered how well the brightness of citrus pairs with earthy beets. Theirs included creamy avocado slices, though I used the last one last evening for a batch of guacamole.
Craving something cool on this unseasonably warm day, I added fresh cilantro and arugula to the mix, had there been goat cheese on hand, this would have made it into the recipe as well. But in its simplicity, this is a clean, satisfying dish on its own or scooped over a heap of fresh garden greens. Enjoy!
Orange and Beet Salad: (serves 4)
*1 large red beet, peeled and cut into generous bit-sized sections
*1 large golden beet, " "
*2 oranges, rinds removed, cut into sections
*extra virgin olive oil for dressing
*1 1/2 teaspoons white or balsamic vinegar
*sea salt and pepper
*large handful fresh arugula, chiffonade
*large handful of fresh cilantro, chopped
*1/4 cup local goat cheese
Place beet sections in a medium saucepan filled with cool water. Place over high heat. Bring to a boil. Reduce heat to simmer. Cook until beets are tender when pierced with a fork, about 25 minutes. Strain and allow to slightly cool. Transfer to a medium mixing bowl.
Add all remaining ingredients (drizzling with enough olive oil to lightly coat) except the goat cheese. Adjust seasonings to taste. Chill for 30 minutes before adding goat cheese. Serve over tender garden greens or on its own.