Beet & Satsuma Salad

Welp, the tomatoes are gone and the fog is here. So, salad season is over..? No!

Citrus is here to save the day, and thanks to Fry's partnership with Sunset Ridge, it's in our CSA. From bittersweet grapefruits to refreshingly tart lemons, the citrus family has a diverse array of flavors that can add a juicy pop to the more earthy vegetables often associated with this time of year. And there is maybe nothing more earthy and fruity than a beet and satsuma salad. The walnuts and goat cheese add some creaminess and texture, and a touch of balsamic vinegar bridges the gap between the rustic sweetness of the beets and the juicy brightness of the satsumas. The fresh thyme on top adds an aspect of garrigue - the defining characteristic of some of France's most famous red wines. So, pick up a bottle of Gigondas or Chateauneuf-du-Pape and enjoy!

Ingredients:

2 medium beets, trimmed and washed

4 satsuma mandarins, peeled and segmented

1 cup of walnuts, lightly crushed

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

4 oz chèvre (fresh goat cheese), crumbled

1 teaspoon fresh thyme

salt to taste (nice crunchy salt if you have it)

1. Wrap the beets in tin foil and bake in the oven at 375°F for 45 minutes or until tender. Remove from the foil and let cool slightly, then peel with the edge of a spoon while still warm.

2. Once the beets are fully cool, cut them into wedges about the same size as the satsuma pieces. Combine the everything in a large bowl, reserving a small amount of cheese and thyme for garnish, and toss just enough to combine. Taste for salt and acidity, and adjust as necessary.

3. Serve in small bowls and top with reserved cheese and thyme. Great as a side to steak, pork chops, or roasted chicken. You could also throw in a couple handfuls of winter greens and a boiled egg and turn it into a healthy, hearty lunch - as long as you're willing to drink wine with lunch!

Alex Dakers

Chef/Owner, Yabai Nikkei LLC