Frisée Salad with Roasted Beets & Orange Vinaigrette

Frisée Salad with Roasted Beets & Orange Vinaigrette
Photo by France Ruffenach


  • 1/3 cup extra-virgin olive oil
  • 10 oz. frisée (tough, bright-green outer leaves discarded), washed, dried, and torn
  • 2-½ oz. (½ cup) walnuts, toasted and lightly chopped
  • Juice and grated zest of 1 orange
  • 2 Tbs. sherry vinegar
  • 4 medium-size red or golden beets, tops sliced off, rinsed
  • 2 shallots, minced
  • + 1 more ingredients
    • Sea salt and freshly ground black pepper

Heat the oven to 400°F. Put the beets in a small baking dish with 1 cup water. Cover with foil and roast until the beets are tender, 40 to 60 minutes. Meanwhile, in a small bowl, combine the minced shallot, vinegar, orange juice, and orange zest. Whisk in the olive oil in a thin stream; season wi...

View full recipe at Fine Cooking


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