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Roasted Baby Beet Salad with Candied Kumquats
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Roasted Baby Beet Salad with Candied Kumquats and Pistachio Citrus Vinaigrette

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Salad
Cuisine: American
Keyword: Roasted Baby Beet Salad with Candied Kumquats
Servings: 8 servings
Author: Anna

Ingredients

Roasted Baby Beet Salad with Candied Kumquats and Pistachio Citrus Vinaigrette

  • 8 ounces baby arugula or assorted baby greens
  • 48 candied kumquat slices, 6 per salad, use more or less to your taste
  • 2 pounds roasted baby beets, all red or assorted colors, your choice!
  • 4 ounces feta cheese, crumbled
  • 1 recipe Pistachio Citrus Vinaigrette

Candied Kumquats

  • 1 pint fresh kumquats, about 2 cups
  • 1 ½ cups sugar
  • 1 cup water

Roasted Baby Beets

  • 3 pounds baby beets with greens attached or 2 pounds without greens
  • 1 to 2 Tablespoons olive oil or vegetable oil, see note below

Pistachio Citrus Vinaigrette

  • 1 large garlic clove, peeled
  • ¼ cup roasted, salted pistachios, I buy the ones already shelled
  • 2 Tablespoons white wine vinegar or champagne vinegar
  • ¼ cup fresh squeezed orange juice
  • 6 Tablespoons extra-virgin olive oil
  • 1 Tablespoon honey or syrup from the candied kumquats
  • ¼ teaspoon freshly ground black pepper

Instructions

Candied Kumquats

  • Slice ends off kumquats and discard. Then slice each fruit into 4 slices each, removing seeds as you go.
  • Bring water and sugar to a boil in a saucepan large enough to also accommodate the kumquats.
  • When the water is boiling and the sugar is dissolved add the kumquats.
  • Simmer for 10 minutes, gently stir occasionally.
  • Drain the kumquats over a bowl and return the syrup to the saucepan.
  • Bring the syrup to a boil once again and cook until reduced by about half.
  • Put the fruit slices into a bowl or jar and pour the syrup over. Cool, then cover and refrigerate.

Roasted Baby Beets Instructions

  • Preheat oven to 400ºF.
  • If the beets still have their tops, cut the tops off about ½" above the beet. (You can cook the greens and serve separately.)
  • Wash the beets and pat dry.
  • Lay them in a roasting pan and drizzle 1 Tablespoon of the oil over them. Toss to completely coat. If more oil is needed, add up to another Tablespoon.
  • Cover the pan with aluminum foil and seal tightly. 
  • Cook for 30 minutes.
  • Remove the foil and roast for another 10 to 15 minutes until beets are tender when pierced with a fork. 
  • When the beets are cool enough to handle, slip off the skins 
  • Slice beets into thin slices.

Pistachio Citrus Vinaigrette Instructions

  • In the bowl of a small food processor pulse the garlic until minced. Or mince by hand.
  • Add the pistachios to the food processor and pulse until finely ground. Or finely chop by hand along with the garlic.
  • To the bowl of the mini processor add the vinegar, orange juice, oil, honey and pepper. Process until well combined. Alternatively, put the minced garlic and nuts into a jar, add the remaining ingredients and shake vigorously until combined.
  • Refrigerate until ready to use. Can be made up to 4 days ahead. I like to bring this to room temperature before serving as I think the flavors come through better when not so cold.

Assembling the Salad

  • Arrange the beet slices in a flat circle around the edge of your salad plates.
  • Toss the arugula with 2 Tablespoons of the dressing. Add more dressing in 1 Tablespoon increments if necessary. Then add the crumbled feta and toss lightly.
  • Pile some of the arugula mixture on each plate on top of the beet slices.
  • Add the kumquat slices to the top of each salad.
  • Serve immediately.

Notes

Gr8 Do-Ahead Tips:
  • The kumquats can be candied up to 4 days ahead of time and refrigerated.
  • The vinaigrette can be made 4 days ahead of time and refrigerated. Bring to room temperature before using. This allows the flavors to come through.
  • And the beets can be made the day before serving.
Tried this recipe?Mention @Great8Friends or tag #gr8food!