How do I prepare the golden beets for braising?

First, peel the golden beets, then slice them in half and cut them into 1/4''-1/2'' half-moons before adding them to the braising liquid in a baking dish.

What kind of greens work best for this salad?

The recipe specifically recommends fresh curly endive greens (frisee) or other frizzy, bitter greens to complement the sweet braised beets.

Can I make the braised beets ahead of time?

Yes, you can braise the golden beets and prepare the vinaigrette ahead. Store them separately in the refrigerator and combine just before serving for the best texture.

How is the vinaigrette made for this salad?

The vinaigrette is created by sauteing shallot, garlic, and ginger in olive oil, then reducing the remaining braising liquid from the beets with these aromatics in a cast-iron pan.

What's the best way to toast the coconut flakes?

Toast the unsweetened coconut flakes in a cast-iron pan over medium heat for no more than 5 minutes, until they turn golden brown, then transfer them to a small bowl.

3 years ago

Braised Golden Beet and Endive Salad with Toasted Coconut
[Vegan]

CK By: Cameron Keller

Author Bio

I'm a piano player and plant-based recipe developer from the Pacific Northwest, and it's my... Read More

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A vibrant Braised Golden Beet and Endive Salad with Toasted Coconut, featuring fanned golden beet slices, crisp endive, and a drizzle of orange vinaigrette.

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Braised Golden Beet and Endive Salad with Toasted Coconut [Vegan]

Dairy Free

Vegan

This is a gloriously gobstopping golden beet salad recipe, perfect to adorn the tables with during the holiday season.

Ingredients You Need for Braised Golden Beet and Endive Salad with Toasted Coconut [Vegan]

For the Braised Golden Beets:

3 – 4 medium golden beets, peeled and cut into 1/4''- 1/2'' half moons
2 cups freshly squeezed orange juice, about 4 medium oranges
1/3 cup white balsamic vinegar
2 1/2 tablespoons olive oil
1 1/2 tablespoons maple syrup
1 teaspoon dried rosemary
3/4 teaspoon salt
2 – 3 bay leaves

For the Toasted Coconut and Vinaigrette:

1 tablespoon olive oil
1 medium shallot, finely diced
3 garlic cloves, minced
1 tablespoon ginger, minced (about 1-inch of root, peeled)
1/2 cup unsweetened coconut flakes
Several cups fresh curly endive greens (frisée), or other frizzy, bitter greens

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How to Prepare Braised Golden Beet and Endive Salad with Toasted Coconut [Vegan]

Firstly, preheat the oven to 425°F (218°C), and begin to peel your golden beets, just until the rougher and darker outside layer is fully removed. Slice the peeled beets in half, and then lay the flat side down. From there, cut the beets into half-moons.
Next, in a large baking dish (9×13-inch recommended), add the orange juice, white balsamic vinegar, olive oil, maple syrup, dried rosemary, salt and bay leaves, and whisk this briefly. Now add the sliced beets. Ensure the beets are spread relatively evenly and mostly fully submerged. Cover this with aluminum foil, and then bake the golden beets for about 60 – 75 minutes, until tender when poked with a fork, removing the foil from the top of the baking dish after 30 – 40 minutes of baking.
About 15 minutes before the beets are done braising, in a cast-iron pan over medium heat, toast the coconut flakes until golden brown.
This should take no more than 5 minutes. Transfer the coconut flakes to a small bowl, and then return the cast-iron to the heat.
In the same cast-iron also over medium heat, in 1 tablespoon of olive oil sauté the shallot, garlic and ginger until aromatic and it's just starting to turn golden brown, about 5 – 7 minutes. Once the golden beets are done, remove the golden beets from the baking dish, and then carefully add the remaining braising liquid to the cast-iron with the shallot, garlic and ginger. Reduce down this liquid for 2 – 3 minutes, until it has thickened slightly. This will be your vinaigrette.
To assemble, lay down a bed of fresh endive greens, followed by fanned out slices of golden beets, drizzled with the orange vinaigrette, and lastly the toasted coconut flakes.