Beet and Orange Salad with Goat Cheese
- Savory
- Light
- No cook
Sweet raw beet, juicy orange segments and creamy goat cheese over peppery rocket, finished with toasted walnuts and a honey-orange dressing.
- Total
- 24 min
- Prep 20 · Cook 4
- Serves
- 2
- Difficulty
- Easy
You'll practice: Julienne · Emulsifying
Instructions
-
Peel the beetroot and cut into thin 3 mm slices, then stack and cut into matchsticks.
~8 min
Raw beet stays crisp and sweet when cut thin; thick batons taste earthy and fibrous.
Cutting the beetroot into thin matchsticks keeps it crisp and sweet without roasting.
Julienne Cut the beet into even 3 mm planks first, then stack and slice into uniform matchsticks so every piece tastes the same and stays crisp.
-
Zest one orange into a small bowl, then juice both oranges. Whisk in the honey, olive oil, salt and black pepper.
~5 min
Whisking oil into the juice and honey disperses the fat into tiny droplets, thickening the dressing into a stable emulsion.
Emulsifying Add the oil in a thin stream while whisking hard; the dressing should look glossy and slightly thickened, not split with oil pooling on top.
-
Roughly chop the walnuts.
~2 min
-
Cut the peel and pith from the zested orange and slice the segments free over the salad bowl.
~4 min
Cutting the segments free of membrane over the bowl catches the juice, which sweetens the dressing instead of the sink.
Segment the oranges over the salad bowl so the escaping juice adds to the dressing.
-
Toss the rocket with half the dressing, arrange the beetroot matchsticks and orange segments on top, scatter over the crumbled goat cheese and walnuts, and spoon over the remaining dressing.
~3 min
Dressing the rocket separately seasons every leaf evenly, while the second drizzle keeps the toppings glossy without wilting them.
