Recipes from the raclette dinner series at Tops’l Farm in Waldoboro, Maine, include Winter Beet & Citrus Salad.Photo Credit : Nina Gallant | Food Styling by Catrine Kelty
Salty, sweet, and tart, this salad is both hearty and refreshing, the perfect counterpoint to a rich winter meal.
Note: You can make this salad with store-bought precooked beets, or you can cook your own: Put beets in a large pot and cover with 3 inches of water. Add 1/2 cup of kosher salt and bring to a boil. Reduce to a simmer and cook until beets are tender, 30 to 40 minutes. Let cool, then peel.
3 large oranges (preferably a mix of regular and blood oranges)
6 medium cooked beets (preferably a mix of red and gold), cut into 1⁄4-inch-thick wedges
1⁄2 medium red onion, cut into thin wedges
1⁄2 cup crumbled feta
1⁄2 cup chopped walnuts
1⁄4 cup roughly chopped parsley and/or mint
Cut 1/4 inch off the top and bottom of the oranges. Set them on a cutting board and be sure to save any juices as you cut them into segments: Working from top to bottom, carefully cut away the peel and pith of each orange, following the curve of the fruit. Using a small, sharp knife, remove each individual orange segment, leaving no pith or membrane attached. Lay the orange segments on a plate and set aside.
In a large bowl, toss the beets, onion, and orange segments with half of the dressing. Divide among 4 to 6 serving plates, and sprinkle with equal portions of feta, walnuts, and parsley or mint. Serve with extra dressing on the side.
Juice from oranges
1⁄4 cup balsamic vinegar
1 1⁄2 tablespoons honey
2 teaspoons Dijon mustard
1 1⁄2 teaspoons kosher salt
1 teaspoon garlic, chopped
1⁄2 cup olive oil
Pour the accumulated orange juice into a small bowl, squeezing the leftover membranes to extract any juice. Whisk in the vinegar, honey, mustard, salt, and garlic. Drizzle in the oil, whisking as you go. Set aside.