Written by Chris -
Have you ever thought of using a juice reduction in a vinaigrette dressing or even in a sauce for grilled summer fruit? Cooking down the juice (reducing the volume) not only thickens it, but it concentrates the flavor, making it the perfect addition to this Roasted Beet and Peach Salad.
Making a vinaigrette dressing isn’t difficult at all. The general ratio of oil to vinegar is 3:1. Meaning, 3 parts oil to 1 part vinegar. You can also add other seasonings like mustard, shallots, herbs, salt and pepper.
Any light, neutral-flavored oil like canola, safflower or soybean oil will work. I personally love extra-virgin olive oil due to its fruity flavor and peppery finish. The vinegar you use depends on the other ingredients in the recipe. In this salad, I’ve found that white wine vinegar, champagne vinegar and sherry compliment the juice the best. You may notice I broke the general rule of 3:1. The juice reduction adds a bit of sweetness, so to counteract this, I added a little extra vinegar.
Since beets and peaches are so abundant in our local Farmers’s Market, I like adding them to this delicious summer salad. Try using golden beets for a lighter, milder taste. And, of course, you can substitute nectarines for peaches.
Ingredients for 6 servings:
- 1 1/2 cups Orange Tangerine or Apple Flavor NESTLÉ® JUICY JUICE® 100% Juice
- 3 medium purple and/or golden beets
- 3 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons white wine vinegar or sherry
- 2 tablespoons finely chopped shallot
- 1 to 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 fresh peaches, pitted and sliced
- 4 cups arugula or mixed salad greens
- 1/2 cup (2 ounces) crumbled feta or goat cheese
- Cooked farro or quinoa (optional)
BRING Juicy Juice to a boil in small saucepan over medium-high heat. Reduce heat to low; cook for 20 minutes or until juice is reduced to ½ cup. Transfer to jar or sealed container, making sure there is extra space in jar; refrigerate while the beets roast. (Juice can be refrigerated in covered container for up to 2 days.)
PREHEAT oven to 400° F.
WIPE or scrub beets then trim ends, leaving tails on. Place beets on a sheet of foil and make a pouch, sealing tightly (you can individually wrap if you are using both purple and golden beets so the colors don’t bleed together). Place on baking sheet.
ROAST beets for about 45 minutes or until tender. Remove from oven and let beets steam for 10 minutes. Open pouch; let beets cool until cool enough to handle. Remove and discard skin (this can easily be done under running water with your fingers). Slice into wedges and place in large bowl.
ADD vinegar, oil, shallot, mustard, salt and pepper to the reduced juice. Seal lid and shake vigorously until emulsified. Add a little vinaigrette to the beets; toss gently to coat. Cover and refrigerate beets for 30 minutes. Allow remaining vinaigrette to stand at room temperature while beets are marinating. This will help the flavors meld.
ADD peaches and arugula to bowl with beets; toss gently to coat. Arrange on plates; sprinkle with cheese. Serve with remaining vinaigrette (be sure to shake to emulsify).
NOTE: Beets can be refrigerated in covered container for up to 2 days. Store any remaining vinaigrette in sealed container in refrigerator for up to a week.
Tip: Stir in a little cooked farro or quinoa to boost fiber and add texture. And throw on a few thinly sliced red onions if you have them. This has become my favorite lunch!
Do you have any tips you’d like to share for creating a flavorful vinaigrette?
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