Roasted Beet Salad with Grapefruit, Frisée and Minted Crème Fraîche can provide that vivid pop of color even in the dead of winter.
Roasted Beet Salad with Grapefruit, Frisée and Minted Crème FraîchePrint This Recipe Total time Yield 8Source Adapted from Naomi Pomeroy, Taste & TechniquePublished
- 3 pound medium beets, preferably a mix of colors
- 6 clove whole garlic (halved crosswise)
- 3 (½‑inch wide) strips orange peel
- 3–4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoon black peppercorns
- 1 cup water
- ¼ cup olive oil
- salt (as needed for seasoning)
- 3 teaspoon minced shallot
- 2 tablespoon red wine vinegar (plus more for drizzling on roasted beets)
- 1 tablespoon extra-virgin olive oil (plus more for drizzling on roasted beets)
- freshly cracked black pepper (as needed for seasoning)
- 2 grapefruits (pelled and cut into supreme segments)
- 2 heads baby frisée
- 1 cup minted crème fraîche (see recipe)
- flaky sea salt (such as Maldon)
Preheat the oven to 400 degrees F.
Remove the greens and scrub the beets well. Arrange the beets on a roasting pan large enough to hold them in a single layer and add the garlic cloves, orange peels, thyme, bay leaves, black peppercorns and water. Drizzle the mixture with ¼ cup olive oil and season generously with salt. Cover tightly with foil and bake up to 1 hour, or until the beets are tender (start checking at 40 minutes); transfer to a large rimmed baking sheet and let cool somewhat; discard the liquid and aromatics.
Meanwhile, in a small bowl, mix the shallot and vinegar. Whisk in extra-virgin olive oil; season with salt and freshly cracked black pepper. Set aside.
Peel and trim the beets and slice some of them into bite-sized wedges and some of them into rounds ¼ inch thick. Separate the beets by color to avoid discoloration. Drizzle beets with a little red wine vinegar and extra-virgin olive oil, tossing to coat. Set aside.
Strip away and discard the tough, darker green outer leaves of the frisée. Rinse and dry the remaining leaves well.
To serve: dress the frisée with half the prepared vinaigrette. On each of the plate spoon a dollop of minted crème fraîche. The use the back of the spoon to swoop into a gentle curve. Arrange the beets and grapefruits on top and tuck in the frisée in neat tufts. Drizzle a small amount of remaining vinaigrette onto the salad. Sprinkle with sea salt and serve.