When I first began my cooking journey, many people inquired about the genre of food I cooked. The challenge is that I don’t cook any one specific cuisine. My cooking interest was not a signally, defined by Italian, Mexican, or French, but a style of cooking that focuses on fresh California vegetables and fruit. In Oregon, they love to say; Farm to table (like their farms can even be compare to California’s rich agricultural industry. Don’t get me started on their wines, just kidding, this was written to poke fun at my sister Terry). I’m a home state pride girl and I love recipes that showcase California’s amazing and diverse produce. Beets and Citrus are stars of Golden State’s agriculture.

This recipe for Citrus Roasted Beet Salad is from Foraged, a restaurant located in the Silver Lake area of Los Angeles that serves seasonal, locally sourced California Cuisine. It sits on Sunset Blvd., and yes, I made Annie take me there. 

The salad features roasted beets marinated in a citrus vinaigrette. It features segments of oranges served with feta cheese and arugula lettuce. The salad hosts fresh seasonal vegetables and fruit that will make you a believer in California Cuisine. 

Forged Restaurant in LA – Serves 6

Ingredients

• 6 Beets, washed and trimmed
• 1 T Olive oil
• ½ C Orange juice 
• 1 Shallot, finely chopped
• ½ C Extra-virgin olive oil
• 3 Oranges
• 1 C Arugula
• 4 oz. Creamy goat cheese
• 2 Springs thyme
• ½ C Pistachio nuts
• Salt and freshly ground pepper
• Heavy-duty aluminum foil

Directions

• Preheat the oven to 375˚
• Fold two 12- by 18-inch squares of heavy-duty aluminum foil in half cross-wise. Crimp the left and right edges to form a tight seal (leave the top open). Toss beets with 1 tablespoon olive oil and season with salt and pepper. Divide evenly between both foil pouches. Add 2 sprigs rosemary or thyme to each pouch, then tightly crimp top of pouch to seal.
• Place the foil of beets onto a roasting pan. Roast until the beets are tender when poked with a fork, about 1 hour. Remove the beets from the oven. Remove from oven and carefully open up one end of the pouch. Wait about 30 minutes. When they’re cool enough to handle, peel and let cool completely.
• In a small bowl, whisk the citrus juice with the shallot. Let the shallot rest in the citrus juice for 10 minutes, then whisk in the olive oil and season with salt and pepper. 
• Cut the beets into wedges and toss them in the vinaigrette. Let the beets marinate for 20 minutes.
• Meanwhile, working with one orange at a time, use a sharp knife to remove the peel and pith in strips, following the curve of the fruit. Cut the fruit crosswise into ¼-inch slices. Repeat with the remaining fruit. They are slices called Suprême
• Remove beets from vinaigrette and set aside. Toss arugula leaves in bowl dress with vinaigrette and portion out onto six salad plates. 
• Using a spoon place beets onto the bed of arugula, add oranges, creamy goat chest and pistachio nuts. Drizzle with reserved vinaigrette.