- 6 to 8 (1 1/2-inch) baby beets, peeled and stems trimmed
- 1/4 cup olive oil
- Salt and pepper
- 8 ounces spring onions, tops and stem ends trimmed
- 4 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1 cup fresh squeezed orange juice, reduced to 1/2 cup
- 2 tablespoons Champagne or white wine vinegar
- 1 cup extra-virgin olive oil
- 10 ounces mixed baby greens
- 1 cup small diced Granny Smith apples
- 4 ounces goat cheese
- 1/2 cup pine nuts, toasted
Preheat the oven to 400 degrees F.
Place the beets in a small bowl and drizzle with 2 tablespoons of the olive oil. Season the beets with a pinch of salt and a pinch of pepper. Place on an oven-proof platter and roast in the oven until tender, about 40 to 45 minutes. Remove from the oven and allow to cool. Once cool enough to handle, slice into quarters and set aside.
Set a grill pan over medium heat. Set the spring onions in a small bowl and drizzle with the remaining olive oil and season with salt and pepper. Marinate the spring onions in the bowl with the olive oil for at least 1 hour, and up to 2 hours. Remove from the oil, slice in half lengthwise. Set a grill over medium heat, and place the spring onions, cut side down, on the grill and cook for 3 minutes. Rotate the onions a quarter turn and grill another 3 minutes. Turn the spring onions over and grill on the second side for 3 minutes, then turn and grill a final 3 minutes. Remove the spring onions from the grill and allow to cool completely. Once cool, roughly chop and set in a medium bowl with the shallots, garlic, Dijon mustard, orange juice and vinegar. Use a whisk to blend and slowly drizzle in the extra-virgin olive oil until completely incorporated. Season the vinaigrette with salt and pepper.
To make the salad, combine the mixed greens, apples, goat cheese, pine nuts and the beets in a large bowl. Season with salt and pepper and add 1 cup of the vinaigrette to the bowl. Toss using your hands or tongs and serve immediately.