beet & orange autumn salad

beet & orange autumn salad

yield: 6 servings

beet & orange autumn salad

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  • 1/2 cupcider vinegar
  • 1/2 cupsherry vinegar
  • 2 fl ozmaple syrup
  • 2 Tbspshallots, minced
  • 1/4 tspblack pepper, crushed
  • 1/4 tsp coriander ground
  • pinchdry mustard
  • 1/4 tspfenugreek ground
  • 3 fl ozcanola oil, cold pressed
  • 5 fl ozolive oil, extra virgin
  • 3 Tbspchives thinly sliced
  • 3 cupsbaby spinach, washed
  • 3orange, sectioned and peeled
  • 10 red beets, golf ball sized, peeled & roasted
  • 2 Tbspolive oil

beet & orange autumn salad


For the vinaigrette:

In a large saucepan combine the vinegars, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil.

Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Once chilled, purée in a blender, while slowly adding the canola and the olive oil. Strain, then add the chives.

For the roasted beets:

Heat the oven to 400°F.

In a baking dish, combine the beets with the vegetable oil and roast until soft (approx 45 minutes). Peel and chill.

To assemble the salad:

Slice the beets quartering them and arrange on a plate with the orange slices and spinach then drizzle with the maple sherry vinaigrette.