Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes

Winter time calls for nourishing soups but salads are always an ideal accompaniment to warming soups, such as this intensely flavored and colorful salad. The combination of sweet beets contrasts so well with the sharp flavor of the oranges, olives, sun-dried tomatoes and goat cheese. You may wish to use feta instead of the goat cheese, though you would want to be sparing with the salt and perhaps use fewer olives. The inclusion of oranges in vegetable salads is a relatively new idea for me. I was smitten with the idea when I tried some of the salads that my Dad makes. There is usually always a salad to go along with dinner with his meals. I also always recommend making your own salad dressing as it takes no time at all, you avoid all of the preservatives that are typically included in store-bought versions, and you save money too.

This unusual salad would be a lovely addition to your Christmas dinner table. For vegetarians a feast could consist of this salad accompanied by a refreshing tomato and corn chowder, my mushroom nut loaf in golden puff pastry, and a beautiful Christmas pavlova for dessert. After opening your gifts, you may wish to devour some of my famous rum balls, but do take care as they are addictive and might fill you up before the main feast. Perhaps the rum balls are better served on Christmas eve, though every family has their own traditions.

The pantry is always full when I go home for Christmas to visit my Dad, and when my Mom was alive it was even more packed. Mom and I always prepared some snacks, simple as cheese and crackers and cookies (of course shortbread cookies) to serve as we opened our gifts and enjoyed each other's company. Not a lavish affair and only the close-knit family, but my goodness my Mom would be talking about Christmas for the next year the following day and in early January! She spoiled my brother and me to the point of embarrassment really. I am glad she got some pleasure from the occasion, and she was such a treasure, though visiting my family is precious anytime of year. I miss my Mom and think of her often during the Christmas holidays and dream about her loving presence all of the time.

Beet, Orange, Olive Salad with Goat Cheese

Recipe by Lisa Turner Published on December 17, 2011 A nourishing and colorful winter salad with the robust flavors of beets, oranges, radicchio, olives, sun-dried tomatoes and goat cheese Print this recipe Salad: 5 small beets 2 medium oranges or 4 - 5 clementine oranges 1 medium radicchio, sliced 1 small red onion, sliced 3 tablespoons fresh parsley, chopped 1/2 cup black or kalamata olives, pitted and halved 4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes, and drained 1/2 cup crumbled goat cheese + a few more tablespoons for garnish Dressing: dash of balsamic vinegar 3 tablespoons Camelina, olive or nut oil 2 tablespoons red wine vinegar sea salt and fresh cracked black pepper to taste Instructions: Roast the beets in a 400° oven until fork tender — about 1 hour depending on the size of the beets. When the beets are cool, remove the skins and cut into wedges. Transfer to a large bowl. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Peel the oranges and remove the pith. Separate the segments of the oranges and transfer to the bowl with the beets. Now add the radicchio to the bowl, along with the onion, parsley, olives, sun-dried tomatoes and goat cheese. In a small bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary. Garnish with crumbled goat cheese. Makes 4 - 6 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beet and Feta Salad
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

On the top of the reading stack: The Cat's Table by Michael Ondaatje.

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