Beet and orange Autumn Salad
Chef Tal Ronnen, who cooks for Oprah and Ellen, shares vegetarian recipes with Twin Cities Live viewers from his new cookbook, The Concious Cook.
1/2 cup cider vinegar
1/2 cup sherry vinegar
2 ounces maple syrup
2 tablespoonms shallots, minced
1/4 teaspoon black pepper, crushed
1/4 teaspoon coriander ground
pinch dry mustard
1/4 teaspoon fenugreek ground
6 ounces canola oil, cold pressed
10 ounces olive oil, extra-virgin
3 tablespoons chives thinly sliced
3 cups baby spinach, washed
3 oranges, sectioned and peeled
for the vinaigrette
In a large saucepan, combine the vinegars, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil.
Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Once chilled, purée in a blender, while slowly adding the canola and the olive oils. Strain, then add the chives.
for the roasted beets
Vegetable oil sufficient to coat the beets. Heat the oven to 400°f. In a baking dish, combine the beets with the vegetable oil and roast until soft (approx 45 minutes). Peel and chill.
to assemble the salad
Slice the beets and arrange on a plate with the orange slices and spinach then drizzle with the maple sherry vinaigrette