It's beet season!
This is the time of year to focus on buying and eating root vegetables like beets. It’s also the perfect time to make use of seasonal fruit, such as apples and pears. Recipe creator Jenny Devivo combines them in a salad ripe with color, crunch, and flavor for the holiday table.
5 small/medium beets, peeled and cut into wedges
2 red apples, cored and cut into wedges
2 just ripe green pears, cored and cut into wedges
1 small head radicchio, torn
2 small heads endive, leaves separated
Handful of romaine leaves, torn
1/2 cup goat cheese, crumbled
1/2 cup roasted pecans
1/4 cup olive oil
1/3 cup thinly sliced shallots
1 teaspoon finely grated ginger
2 tablespoons white balsamic vinegar
1 tablespoon maple syrup
Zest and juice of 1/2 lime
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
- Preheat the oven to 350 degrees. Line 2 baking trays with parchment paper. Place the apple and pear wedges on one baking tray and the beetroot wedges on the other. Spread into a single layer. Drizzle with oil and season with salt. Roast for 30–40 minutes or until slightly browned and tender. The beetroot will take a little longer. Set aside to cool.
- Meanwhile for the dressing, heat the oil in a small saucepan over medium heat. Add the shallots and a pinch of salt, cook gently until softened, 2–4 minutes. Add the ginger and cook, stirring for an additional 1–2 minutes. Set aside to cool.
- Place the remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check the seasoning and add salt and pepper to taste.
- Place the leaves, fruit, and beets on a large serving platter. Add the dressing and toss gently. Add the crumbled goat’s cheese and nuts just before serving.