Nutritional Analysis per serving (4 servings)Powered by
A classic combination: sweet, earthy roasted beets, orange suprêmes (segments freed of connective membrane), and black olives. A Dijon mustard and champagne vinegar dressing ties the elements together.
1Preheat the oven to 400°F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
2To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper. Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.
3Slice 1/4 inch off the tops and bottoms of 1 of the oranges and set each flat on a work surface. Using a paring knife, follow the curve of the fruit and slice off the peel and white pith. Slice the oranges into thin slices and set aside.
4When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into wedges, place them in a serving bowl, and drizzle them with a little vinaigrette. Season with a little salt and pepper.
5Add the radicchio, orange slices, olives, and parsley, drizzle with a little more vinaigrette, and gently toss to coat. Serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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