Oranges and beets are such a delectable match.
That’s especially true when Kurt Rainey, Regional Executive Chef for Macy’s Food Division, combines them in a just-right concoction topped with baby wild arugula, extra-virgin olive oil, raw beet matchsticks and assorted microgreens.
The microgreens are immature salad greens, usually only 14 to 20 days old. With exotic names such as Bull’s Blood, Mizuna, Tatsoi or Red Beet, assorted microgreens are sold at Trader Joe’s in plastic “clamshell” containers.
Gold, Magenta and Candy Cane (Chiogga) Beets. All beet varieties are luscious in this salad.
To save time, you can substitute ready-to-go beets. They are sold steamed-and-peeled, refrigerated in 8-ounce cryovac packages at several markets, including Von’s, Trader Joe’s, Jon’s, Gelson’s, Bristol Farms and Mother’s Markets. In this case you will end up with only red beets, but the salad would still be delicious. Look for the Melissa’s Produce label (except at Trader Joe’s).
Rainey lives in Huntington Beach with his wife and two young sons, Mason, 1, and Jaxson, 2. He says his boys are very adventurous eaters, and it won’t be long before they’ll be downing this salad. He uses the recipe developed by his colleague Tim Scott, the corporate executive chef for Macy’s. The formula will be included in a new Macy’s cookbook that is slated to be published within the next year.
Tim Scott’s Roasted Beet Salad
Yield: 6 to 8 servings
4 to 5 medium-sized golden beets, see cook’s notes
4 to 5 medium-size red beets
4 to 5 medium-sized Chiogga beets, see cook’s notes
Kosher salt and freshly ground pepper to taste
Extra-virgin olive oil for lightly oiling beets
4 to 5 oranges such as blood oranges, Cara Cara oranges or clementines or other tangerines varieties, cut into peeled segments, see cook’s notes
2 cups baby wild arugula
Extra-virgin olive oil to drizzle
Citrus juice (from bowl used when segmenting citrus -see cook’s notes)
1 cup crumbled feta cheese, Yarra Valley brand preferred, or your favorite feta or goat cheese
Garnish: assorted microgreens, or basil leaves or micro basil if available
Garnish: chives, thinly sliced on a bias
1 raw red or Chioggia beet, peeled and cut into short matchsticks (julienne)
Cook’s notes: To save time, you can substitute ready-to-go beets. They are sold steamed-and-peeled, refrigerated in 8-ounce cryovac packages at several markets, including Von’s, Trader Joe’s, Jon’s, Gelson’s, Bristol Farms and Mother’s Markets. In this case you wll end up with only red beets, but the salad would still be delicious. Chiogga beets are also called “candy cane” beets because they have concentric magenta rings that alternate with white rings. They are difficult to find; other beet varieties may be substituted.
To cut citrus into peeled segments (supremes), cut top and bottom off citrus, making those two cuts parallel to each other and cutting just below white pith. Place cut-side down on work surface. Cut off peel and pith in strips about 1-inch wide, starting at the top of the fruit and cutting down (following contour of shape). Working over bowl to collect juice, use a sharp small knife to cut parallel to one section’s membrane, cut to center; turn knife and cut along the membrane on the other side of that section to remove it. Repeat until all sections are removed and cut from their membranes. Squeeze remaining membrane “skeleton” to release more juice into the bowl. This will be the juice used in the recipe. If using a variety of tangerine with very loose skin, you can simply peel it and pull it into sections (and use an extra tangerine to get some juice), or peel it and cut away the membranes, reserving juice in the process.
1. Preheat oven to 350 degrees. Trim both ends off the beets and wash well. Lightly oil and season with salt and pepper. Place on rimmed baking sheet and cover with foil, roast until fork tender, about 45 to 75 minutes depending on the size of the beets.
2. Remove from the oven and cool enough to handle them. While beets are still warm, peel off the skin, it should just rub off by hand or with a cloth. Cut beets in half then each half into thirds (3 wedges, 6 total per beet).
3. Segment citrus, reserving juice (see cook’s notes). Season the beets with a little salt and pepper toss in a bowl with a little olive oil and citrus juice.
4. Randomly arrange beet wedges and arugula on a large platter and place the citrus segments all over. Drizzle a little citrus juice and olive oil over all. Crumble cheese lightly over top. Sprinkle with microgreens, or small basil leaves, and fresh chives. Garnish with raw beet matchsticks. Serve.
Source: Kurt Rainey, Regional Executive Chef Macy’s Foods Division
Macy’s Culinary Council is a team of talented and distinguished chefs who serve to inspire the way Macy’s customers shop, cook and eat at home.
Several times a year Macy’s brings a member of the Council to teach a class at Macy’s Home Store at South Coast Plaza. Recent chefs have included Cat Cora, Ming Tsai and Rick Bayless.