INGREDIENTS:

For the Beets:
3 bunches baby beets, cleaned and trimmed (in assorted colors if desired such as, yellow beets, Chioggia beets, and red beets)
Juice from one orange
1 teaspoon salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil

Balsamic- Walnut Vinaigrette:
2 tablespoons roasted walnut oil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt and black pepper
In a small bowl whisk all ingredients together.

Pickled Shallots:
⅓ cup red wine vinegar
⅓ cup distilled white vinegar
3 tablespoons sugar
Pinch salt
1 bay leaf
5 allspice berries
5 whole cloves
3 large shallots, sliced very thinly on a mandoline

METHOD:

To Prepare the Roasted Beets:

Preheat oven to 350°. Convection fan on.

Place beets in a small roasting pan and add juice, salt, sugar, and oil. Fill with enough cold water to just cover or closely cover beets. Cover pan with lid or aluminum foil and bake for 35 to 45 minutes or until tender when pierced.

Remove from pan and allow to cool slightly. Using a towel gently remove skins from beets (the towel will be stained so do not use a good one).

Once cool slice into quarters or sixes depending on beet size.

For Vinaigrette

In a small bowl whisk, all ingredients together until emulsified. Hold until ready to dress your salad.

For Pickled Shallots

In a small bowl whisk all ingredients together.

To finish this earthy & delicious roasted beet & chestnut salad, Chef Caldwell recommends:
2 tablespoons currants
¼ cup crumbled feta
1 head frisée
⅓ cup Peeled chestnuts sautéed with olive oil and seasoned with salt and black pepper,and diced.

Courtesy of Mark Caldwell, Executive Chef Davis Estates