A Cookbook Journey – Beet & Chèvre Salad with Blood Orange Vinaigrette

Greetings Friends,

After taking a brief hiatus I’m back and ready to start writing about much more than just food.  Though cooking and eating have and always will be my favorite topics, I wanted to include other interests such as gardening, handmade items, and basically anything interesting or funny that won’t kill you and makes your life easier.

Though I will focus on other topics besides food, I do have a specific goal for this blog and that is to complete a project I’ve been intermittently working on for quite a long time and that is to finish writing a cookbook originally started in 2004. The twists and turns of family, work, and everyday life have prevented me from getting to the cookbook finish line.  I have tons of recipes to test and determine whether they are cookbook worthy.


To that end, it is my hope that this blog will be a fun and helpful experience for my readers as well as a motivator for me to finish the cookbook! So let’s get going! I have tested this first recipe many times and it is definitely cookbook worthy!  Beet and citrus salad with goat cheese is perfect in winter when many typical salad ingredients are scarce and the motivation to eat veggies is often waning.  I’ve made this salad with kale, beet greens, watercress, romaine, and radish and bean sprouts–it was all tasty so be creative! The addition of quinoa would make this salad into a healthy meal.

Beet & Chevre Salad with Blood Orange Vinaigrette

1 bunch each of red and golden beets
2 oranges, pared and slice into chunks
1 medium shallot, halved and sliced thin                                                                                                 1 large bunch of your favorite greens
1⁄4 cup roasted, salted sunflower seeds                                                                                                   1⁄2 cup Chevre (goat cheese), crumbled

Zest and juice of 1 blood orange*

1⁄4 cup olive oil
2 Tbsp red wine vinegar
2 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp sugar
1 tsp saltIMG_2321.JPG
Pepper to taste

Trim the ends of the beets and wash thoroughly. Bring a pan of salted water to a boil, add beets, and cook until tender. Drain and cool to room temperature.

Prepare the vinaigrette. In a small bowl or jar whisk/shake together all of the vinaigrette ingredients. Set aside while preparing salad.

IMG_2342Gently peel the skins of the beets then slice into wedges. In a large serving bowl, add the greens, beets, oranges, shallot, chevre, and sunflower seeds. Toss with the vinaigrette, season with pepper to taste and garnish with more sunflower seeds, if desired. Serve immediately.

Serves 4

*The zest and juice of 1 navel orange, 2 lemons, or 2 limes maybe substituted for the blood orange


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