Beet and Spinach Salad with Goat Cheese and Grilled Fresh Figs
- 4 small beets, washed, greens trimmed to an inch
- 2 orange quarters (wash the orange before slicing)
- Kosher salt
- 1 teaspoon grated orange zest
- ¼ cup balsamic vinegar
- 1 teaspoon crushed toasted anise seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon minced shallots
- ½ cup plus 1 tablespoon plus 1 teaspoon extra virgin olive oil
- Freshly ground black pepper
- 8 fresh figs, cut lengthwise in half
- 3 cups lightly packed baby spinach leaves
- ½ pound fresh goat cheese
- 1 tablespoon capers, rinsed
Instructions:
Beets and chèvre, fresh goat cheese, are a solid combination, but simply not interesting enough by themselves.
- Put the beets in a saucepan large enough to accommodate them in a single layer. Squeeze the juice from the orange quarters into the pan. Add the rinds and enough water to cover the beets by an inch. Season with salt, cover, and bring to a boil. Lower the heat to a simmer and cook until the beets are tender, about 45 minutes. Allow the beets to cool in the cooking liquid.
- Drain the beets, then remove the skins and stems by rubbing them with an old kitchen towel. Cut each beet into 8 wedges. Place the wedges in a large bowl and toss with the orange zest and 1 tablespoon of the balsamic vinegar.
- Whisk together the anise seeds, mustard, and shallots with the remaining 3 tablespoons balsamic vinegar in a small bowl. Add ½ cup of the olive oil in a thin, steady stream, whisking constantly, until the vinaigrette is smooth and completely blended. Season with salt and pepper.
- Preheat a grill pan over high heat (or use an outdoor grill, if you prefer). Brush the grill pan with 1 teaspoon of the olive oil. Toss the figs with the remaining 1 tablespoon olive oil. Grill cut side down until browned and tender, only a minute. Remove from the heat and toss with 1 tablespoon of the vinaigrette.
- Add the spinach and the remaining vinaigrette to the bowl with the beets. Toss well, then arrange on four plates. Crumble the goat cheese over the beets, garnish with the grilled figs, and capers and serve.