Roast Beet, Orange and Endive Salad with Roast Salmon
For the salad:
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4 small red or golden beets
olive oil, for roasting the beets
kosher salt, for roasting the beets
2 oranges, peeled and segmented
4 whole Belgian endives,, end trimmed and leafed
1/8 of a red cabbage, shaved thin on a Japanese mandolin or sliced thin using a knife
crumbled feta cheese
chives, thinly sliced
Italian parsley leaves, roughly chopped
citrus vinaigrette (recipe below)
roasted salmon (recipe below)
Roast the beets:
Preheat your oven to 350˚F. Place the beets on a sheet of aluminum foil, drizzle with olive oil and season with salt. Wrap tightly. Transfer the beets to a baking sheet and roast for 55-65 minutes or until tender to a knife tip. Remove from the oven and let cool enough to handle. Peel the beets and discard the skin. Slice into ¼-inch thick slices.
To serve the Salad:
Arrange the beet slices down on your serving plate. Combine the segmented oranges, endive spears, red cabbage, feta cheese and herbs in a bowl. Dress with as much of the vinaigrette as desired. Spoon the dressed salad over the beets. Spoon a drizzle of the citrus vinaigrette over the plate. Top with chunks of the roasted salmon.
Citrus vinaigrette:
juice of 1 orange
juice of 1 lemon
juice of 1 lime
1 teaspoon Dijon mustard
1 shallot, minced
heavy pinch of salt
roughly ⅓ cup extra virgin olive oil
Combine orange, lemon and lime juices with the Dijon mustard and shallots in a bowl. Season with a heavy pinch of salt and whisk. Stream in the olive oil while whisking until the dressing is thickened. Check for seasoning.
Simple Roast Salmon:
1 pound filet of salmon, center cut if available, i love the skin on
olive oil
salt and pepper
thyme, finely chopped
Preheat your oven to 375˚F.
Place the salmon, skin side down on a baking sheet lined with parchment paper. Drizzle the salmon with olive oil. Season with salt, pepper and finely chopped thyme. Roast until your desired doneness. We cooked our salmon for about 8 minutes for a medium-rare doneness.