Vegetarian Roasted Beet Salad w/ Apples Figs and Citrus Dressing

March 08, 2020

This recipe is inspired by Between Harlem and Heaven, one of our Black History Month reads. In this cookbook, authors JJ Johnson and Alexander Chambers present captivating recipes that draw from Afro-Asian-American cuisine, hence the umami flavors in the citrus dressing and the interplay of African, Asian, and African American influences. Consider this an opportunity to allow a robust history of cuisine and culture to come to life in your kitchen as this delicious medley of Local Roots organic vegetables gets dressed to the nines in a bright and flavorful dressing inspired by decades of culinary "criss-crossing." Check out our IGTV video for more notes on this book and other great reads! 

This recipe is certified FRESH and doctor approved by Chef Dr. Rob Graham, MD, MPH



Ingredients:

2 pounds organic Local Roots baby or medium beets
2 cups Local Roots organic baby arugula or spinach
1 Local Roots apple (variety of your choice)
3 tablespoons olive oil
¼ cup Citrus Dressing (ingredients below)
Kosher salt & cracked black pepper

Citrus Dressing Ingredients:
¼ cup orange juice or yuzu juice (omit lemon juice if using yuzu)
1 tablespoon fresh lemon juice
½ teaspoon light brown sugar
⅛ teaspoon chopped thai basil
2 teaspoons dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly cracked pepper 
¼ cup olive oil

 

Dressing Instructions:
1. Put all ingredients except the oil in the blender and blend until combined. Slowly add the oil, continuing to blend until emulsified.
2. Season with salt and pepper to taste.

Salad Instructions: 
1. Preheat the oven to 425 degrees.
2. Trim the beets, leaving 1 inch of stem, and coat lightly with oil. Wrap tightly in aluminum foil and place on a baking sheet in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
3. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. Omit this step if you prefer to keep the beet skin on.
4. While the beets are still warm, cut each one in half and then each half into 4-6 wedges and put them in a large mixing bowl. 
5. Toss warm beets with half dressing, 1 teaspoon salt and ¼ teaspoon pepper separate from apples or figs otherwise the fruit will turn red from the beets. Taste for seasoning. Add the arugula or spinach, the remaining dressing and gently toss to combine. Plate the salad and top with the figs and apples.





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