Beet and Kumquat Salad is my new favorite thing.  It’s so bright and so beautiful; it simply begs to be eaten.  This is also a perfect winter salad, utilizing the zesty citrus and cold storage beets, combining in an unlikely duo for a delectably seasonal way to start your next meal.  This salad really pops on the plate but the fun doesn’t stop there.  It also packs as much fun for the palate as it does on the plate.  There are so many exciting textures in this salad that your mouth will love it as much as your eyes.  The smoky earth of the roasted beet paired classically with creamy goat cheese from my favorite local micro creamery is perfection.  Add to that the crispness and tang of endive tossed with your favorite flavored vinegar, I used blood orange vinegar here, topped with the crunch of fresh matchstick beets and a zing of zest from the kumquats and there is a party in your mouth.  I love kumquats and every year when they come into season I get excited to play with them in the kitchen.  What I love the most about them in this salad is enjoying the skin as well as the juicy flesh; it packs a punch of flavor and nutrients, perfect to keep that end of the season cold away!

This salad is easy and fun to assemble, the only time commitment coming from roasting the beets.  You can buy beets pre-roasted if you are in a pinch or you can do it yourself.  I place mine, skin and all, in tin-foil and roast at 400 for about 45 minutes.  Then remove from the oven and let cool slightly before handling.  You can then peel the skin off with your fingers just like that.  I love the way they bleed onto your fingers staining them with their sweet earthy goodness.  I loved using different types of beets for this salad, the classic Ruby Queens for the roasted portion of this salad and the bright and fantastically colored Chioggia for the raw matchsticks.   “Eat your colors”, words of wisdom from my mother.  Well this salad is sure to make her smile and I hope it makes your taste buds dance!

You will need:

• One roasted beet*
• One beet cut into matchsticks – I used Chioggia
• 1 Head of endive – separated and washed
• ¼ Cup goat cheese
• 4 Kumquats sliced
• 1 tablespoon infused vinegar
• 2 Tablespoons good olive oil
• Fresh Mint
• Salt and Pepper

How to:

• Using a mandoline or sharp chef’s knife, slice roasted beets paper thin and place on plate
• Crumble goat cheese and arrange kumquats on top of roasted beets
• Toss endive with vinegar and place on plate
• Top with matchstick beets
• Drizzle with Olive Oil and sprinkle with mint leaves
• salt and pepper to taste

To eating the rainbow,

Marcella Rose