Cat Cora, of ‘Iron Chef America’ and cohost of Bravo’s ‘Around the World in 80 Plates’, shares an easy, healthy salad that makes use of leftover roasted beets, or any roasted veggies you have on hand. To flavor your own olive oil with tangerine peel, allow 12 hours or longer for the peel to infuse the oil. Click here to read an interview with chefs Art Smith, Cat Cora, and Curtis Stone on how they stay slim
Cat Cora's Beet Salad with Tangerine Vinaigrette
- 1 Tbsp champagne vinegar
- 3 Tbsp tangerine-infused olive oil, store-bought (or homemade)
- ½ tsp minced shallot (about ½ shallot)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cup lightly packed washed fresh arugula
- 1½ cup roasted beet chunks (about 4 small or 2 large beets)
- 2 paper-thin red onion slices, cut into quarters
- 8 thin baguette slices, lightly toasted
- 4 Tbsp soft, fresh goat cheese
For the Tangerine Vinaigrette:
Pour the vinegar into a small bowl. While whisking constantly, gradually add the oil in a slow, thin stream until the dressing comes together, adding more oil if necessary. Taste and add the shallot, salt, and pepper. Set the vinaigrette aside until you’re ready to dress the salad.
For the salad:
Divide the arugula between 4 salad plates. Divide the roasted beets evenly between the 4 plates. Add some red onion to each serving, pulling apart the half-rings and scattering the onion over the greens.
Spread about ½ tablespoon of goat cheese on each of the baguette toasts. Garnish each plate with 2 goat-cheese toasts and serve.