2 large or 4 medium sized beets
1 cup freshly squeezed orange juice
2 Tbsp. champagne vinegar
salt and freshly ground black pepper to taste
3 Tbsp. extra virgin olive oil
4 oz. fresh goat cheese
1 Tbsp. chopped soft herbs, such as chives, parsley, tarragon, or chervil
4 Tbsp. Marcona almonds (or substitute whole almonds)
1 small bunch cavalo nero or other tender, flavorful kale, cleaned & cut into thin ribbons
(about 4 cups shredded kale)
4 thin slices of rustic bread, such as ciabatta, pugliese, or mulitgrain boule,
brushed with extra virgin olive oil and toasted under the broiler
Boil or roast the beets until tender when pierced with a fork or skewer. When cool enough to handle, peel the beets and cut into chunks, or slice into rounds.
While the beets are cooking, make the citrus marinade. Pour the orange juice into a bowl. Add the champagne vinegar to the juice and season with salt & pepper. Whisk in the olive oil. Stir the prepared beets into the marinade and let the beets macerate for at least an hour, or overnight in the refrigerator.
Mix the goat cheese with the herbs and a few grinds of black pepper.
Pre-heat the oven to 350 ̊F. Place the almonds on a baking sheet & roast them until they are toasted golden brown (about 3 minutes – watch them closely). Remove the almonds to a plate. When the almonds are cool enough to handle, roughly chop them with a sharp knife, or pulse once in a food processor.
To serve, remove the beets from the dressing with a slotted spoon. Toss the greens with enough dressing to coat them evenly. Arrange the greens on 4 plates and spoon some of the beets over each. Sprinkle the almonds over the salads. Spread the toasted bread with the herbed goat cheese. If desired, the goat cheese crostini may be warmed for a minute or two in the oven before serving. Divide the crostini amongst the plates. Serve at once.
from Chef Kathryn Yeomans The Farmer's Feast