1 1/2 pounds halved peeled beets
1 blood orange
2 tablespoons toasted walnut oil
2 tablespoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 cups greens
1/3 cup chopped unsalted, dry-roasted pistachios
2 tablespoons goat cheese
Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces or steam beets in steaming tray until tender (about 15-20 minutes).
Section orange over a bowl; squeeze to juice. Place sections in a bowl. Add toasted walnut oil, minced shallots, Dijon mustard, pepper, and salt to juice; stir. Add beets, greens, and orange sections; toss. Top with pistachios and goat cheese.
Adapted from Ivy Manning, Cooking Light
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2014.