Roasted Beet Salad with Romaine and Vanilla–Citrus Vinaigrette

By raffterman

Ingredients

• 2 lb. medium beets (about 6; preferably a combination of red and golden), without greens, scrubbed
• 1 cup fresh grapefruit juice (from 2 small grapefruit)
• 1 cup fresh orange juice (from 3 medium oranges)
• 1/2 vanilla bean, split lengthwise
• 2 Tbs. white balsamic vinegar
• 1/2 Tbs. mild honey
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 hearts of romaine, leaves separated
• 1 oz. (1 cup) microgreens (optional)
• 2 oz. Villa Jack or aged manchego, shaved in shards with a sharp vegetable peeler (about 1/2 cup)

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

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Using a combination of red and golden beets for this salad makes it visually stunning as well as delicious. The vanilla-citrus vinaigrette is simple to make and great as a sauce for grilled fish or chicken.

Position rack in the center of the oven and heat the oven to 375°F.

Place the beets in a small baking dish. Add 1/4 cup water and cover tightly with foil. Roast the beets until they are tender when pierced with a small sharp knife, about 1 to 1-1/4 hours.

Meanwhile, combine the grapefruit and orange juices in a small, heavy saucepan. Scrape the vanilla seed pulp from the pod into the pan and drop in the pod. Bring the mixture to a boil over medium heat, and boil until the liquid is thickened and syrupy and reduced to 1/3 cup, 30 to 35 minutes. Transfer the mixture to a small bowl and let cool completely.

Once cool, remove the vanilla bean. Whisk in the vinegar and honey until blended. Slowly add the oil in a steady stream, whisking until combined. Whisk in 1/4 tsp. salt and 1/4 tsp. pepper and adjust the seasoning as necessary.

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