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beets white balsamic vinegar vinegar mustard extra-virgin olive oil orange marmalade red pepper salt salad greens
Viewed: 59 - Published at: 8 years agoIngredients
- 3/4 pound mixed red and golden baby beets
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons orange marmalade
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 4 ounces mesclun salad greens
- 1 bunch watercress, thick stems discarded
- 1 cup thinly sliced peeled daikon (4 ounces)
Method
- Preheat the oven to 400.
- Wrap the beets in a double layer of aluminum foil and roast for about 1 hour, until tender.
- Let cool, then peel the beets.
- Thinly slice the red beets and cut the golden beets into wedges.
- In a small bowl, whisk the balsamic and Champagne vinegars with the mustard.
- Whisk in the olive oil in a thin stream, then whisk in the marmalade and season with crushed red pepper, salt and black pepper.
- Transfer half of the dressing to a large bowl and add the mesclun, watercress and daikon.
- Toss well and transfer to plates.
- Add the beets and the remaining dressing to the bowl and toss to coat.
- Scatter the beets all around the greens and serve right away.
