Beet and Chinese Cabbage Salad with Goat Cheese

"Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables" by Andrea Chesman


4 medium beets

1/4 – 1/2 head Chinese cabbage, thinly sliced (6-8 cups)

Salt and freshly ground black pepper

Orange Vinaigrette (recipe below)

4 ounces soft fresh goat cheese (chevre), crumbled


1. Preheat the oven to 400 F.

2. Wrap the beets individually in aluminum foil. Roast for 50 to 60 minutes, until fork-tender.

Remove them from the oven and let cool. When the beets are cool enough to handle, peel and slice into matchsticks.

3. Transfer the cabbage to a large platter. Season generously with salt and pepper and toss to mix. Add about three-quarters of the dressing and toss to coat. Taste and season with salt, pepper or vinegar as needed. Spread out the cabbage to form a bed for the beets.

4. Arrange the beets on top of the cabbage. Top with crumbled goat cheese. Drizzle the remaining dressing over the salad and serve.


Orange Vinaigrette

3 Tbs orange juice
3 Tbs rice vinegar
1 Tbs minced shallot
1 tsp finely grated orange zest
1 tsp sugar
ΒΌ cup extra virgin olive oil
Salt and freshly ground black pepper

Mix the orange juice, vinegar, shallot, orange zest, and sugar. Whisk in the oil until it is fully incorporated. Season with salt and pepper.