For this delicious salad from RIS, any combination of color or size of beets will work; just make sure to include some roasted and some raw. There are several sub-recipes, but don't be daunted: Many of the steps can be done ahead of time.
Green Goddess Dressing
(makes 2 cups)
Active time: 1 hour 30 minutes
Total time: 2 hours
Make the dressing: In a small saucepan, bring salted water to a boil. Blanch spinach, tarragon, parsley, and garlic for 10 seconds. Drain in a colander and run under cold water to chill. Squeeze out excess water and transfer to a blender. Add oil, mayonnaise, mustard, lemon juice, salt, and pepper, and puree. The dressing can be refrigerated for up to 4 days; stir well and bring to cool room temperature before using.
Make the port vinaigrette: In a small saucepan, simmer port over medium heat until reduced to a generous 2 Tbsp., about 10 minutes, taking care to not let it burn in the last few moments. (Instead of reducing the port, you can substitute 2 Tbsp. aged balsamic vinegar.) Transfer to a bowl and let cool. Whisk in vinegar, mustard, shallot, oil, salt, and pepper. The vinaigrette can be refrigerated for up to 4 days; bring to room temperature before using.
Make the salad: Preheat oven to 350°. Place baby beets in a roasting pan and add enough water to just coat bottom. Cover pan with foil and bake until beets are tender, about 45 minutes. When cool enough to handle, slip off skins and trim stem and root ends.
On each of 6 plates, drizzle 1/4 cup Green Goddess Dressing. In a large bowl, combine spinach, frisée, dates, grapefruit, salt, and pepper. Dress salad with 1/4 cup Port Vinaigrette and divide among plates. In the same bowl, combine roasted beets and raw beet slices and toss with remaining 3 Tbsp. Port Vinaigrette. (Dress red and yellow beets separately to prevent colors from bleeding.) Arrange equal amount of beets on each salad, sprinkle with Manchego and 1 cup Candied Hazelnut Mix and serve immediately.
More Salad Recipes
From the July 2013 issue of O, The Oprah Magazine
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