Beets, Orange and Goat’s Cheese

Beets, orange and goat’s cheese are a combination I like because they bring together sweetness, acidity, saltiness and earthiness. It works as a starter, as part of a buffet or as an accompaniment to white meat. All the main components can be prepared ahead, but the salad should be assembled shortly before serving.

Serves 10 as a starter

• 1.5–2 kg beets, preferably a mix of red and yellow
• 5–6 oranges
• 300–400 g goat’s cheese
• 150–200 g salad leaves
• 75–100 g toasted walnuts or hazelnuts, optional
• fresh herbs, preferably chervil or flat-leaf parsley
• salt and freshly ground black pepper

Mustard and honey vinaigrette

• 100 ml olive oil
• 40 ml cider vinegar or white wine vinegar
• 1–2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp wholegrain mustard, optional
• a little orange juice
• salt and pepper

Whisk together the mustard, honey, vinegar and orange juice. Whisk in the oil in a thin stream, then season to taste. The dressing should have a clear acidity because both the beets and the oranges contribute sweetness.

How I roast the beets

Wash the beets and wrap them individually, or group them by size. Roast at 190–200°C until a knife slides in easily. Small beets may be done after 40–50 minutes, while large ones can need 75–90 minutes. Let them cool slightly, then rub or peel off the skins.

Keep red and yellow beets separate after peeling. Red beets stain everything they touch. Cut them into wedges and toss them with a little vinaigrette, salt and pepper.

The oranges

Cut off the top and bottom, stand each orange upright and cut away the peel, removing the white pith as well. Cut out the segments between the membranes over a bowl so that you keep the juice. The juice can be used in the dressing.

Assembly

Arrange the salad leaves on plates or a serving platter. Add the beets and orange, then place the goat’s cheese on top in slices or rough pieces. Drizzle with vinaigrette and finish with nuts, herbs, pepper and, if you like, a few flakes of Maldon salt.

For a crowd

Roast and peel the beets the day before. The oranges can be segmented on the day and kept chilled in a separate container. The dressing can be made several days ahead. Do not mix everything too early: the acidity makes the salad limp, the red beets stain the other ingredients, and the goat’s cheese can break down.

If the salad is to be plated individually for many guests, arrange the components in a fixed order and use a scale or count the most expensive elements. This keeps portions even and makes plating faster.