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recipes 2006 04 roasted baby beets and arugula salad with lemon gorgonzola vinaigre tte
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Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
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Name a more iconic trio than beets, quinoa, and goat cheese!
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Must love lemon.
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Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
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This recipe balances the earthy sweetness of roasted beets with tangy citrus for a salad worthy of hot-weather consumption.
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The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.
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To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
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Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
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