Roasted Beet Salad
Apple Cider Vinaigrette Ingredients:
4 ounces apple cider vinegar
10 ounces grapeseed oil
1 ounce whiskey
1 ounce honey
1 ounce maple syrup
1 tablespoon Dijon mustard
1 shallot, diced
1 pinch ground ginger
1 pinch ground clove
Whisk together until well combined.
2 medium beets
1 blood orange
1 handful toasted pecans
1 handful greens of your preference (arugula, spinach, baby romaine)
2 tablespoons crumbled goat cheese or shaved parmesan
salt and pepper, to taste
Take the beets and place them in aluminum foil, season them with salt, pepper, and oil, and wrap. Roast at 375 degrees until fork tender. Once beets have cooled down, remove the skin with a wet towel. Quarter the beets then cut them in half.
In a bowl combine pecans, beets and blood orange with a little of vinaigrette, toss and place in the middle of a plate.
Toss the baby green with remaining vinaigrette, season to taste with salt and pepper, place greens on top of beets and top with cheese.
Federal Food, Drink, and Provision, 5132 Biscayne Bloulevard (at Northeast 52nd Terrace); 305-758-9559.
Photo: Courtesy The Federal