Roasted Beet and Citrus Salad

The following recipe was submitted by Daniela Gerson, a chef who brings love and deliciousness to the kitchens of San Francisco and Hawaii.

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I picked this vegetarian salad with cheese for the month of Sivan as it is Jewish tradition to eat a dairy meal in celebration of Shavuot. The story goes that the revelation of the Torah happened on Shabbat. With the giving of the Torah, Jews became obligated to observe the kosher laws. Until then, Jews had not followed these laws. Thus, with the receiving of the Torah, all the Jews’ meat – plus the cooking pots – were now considered not kosher. Because it was Shabbat, no cattle could be slaughtered, nor could utensils be koshered. So, on that day, Jews eat dairy.

Ingredients

Servings: 4

• 1 Meyer or regular lemon
• 1 small shallot, thinly sliced
• 1 bunch arugula
• 2 beets
• 2 Blood or Valencia oranges, cut into segments (juice reserved)
• 1/2 cup fresh mint leaves
• 1/4 cup of coarsely chopped walnuts
• 4 tablespoons olive oil
• 6 tablespoons walnut oil
• Goat cheese crumbles
• Maple syrup to taste
• Kosher salt and freshly ground black pepper

Preparation

1. Preheat the oven to 400 degrees.
2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
3. Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
4. While the beets are roasting, cut the orange into segments and reserve the juice.
5. To make the blood orange vinaigrette, whisk together 2 tablespoons of the reserved orange juice, 1 tablespoon of lemon juice, walnut oil, salt and pepper. Add more orange juice/lemon juice and maple syrup to taste.
6. Remove beets from the oven and immediately toss with the blood orange vinaigrette.
7. Roast the walnuts in the oven, 350 degrees, for 8-10 minutes.
8. Combine the arugula, mint, goat cheese, shallot, citrus segments, and dressed beets. Add more dressing to taste and enjoy!

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