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Mandarin Oriental New York's heirloom beet and shaved fennel salad recipe

Mandarin Oriental, New York's take on the beet and goat cheese salad features Chioggia beets, an heirloom variety from Italy.
Mandarin Oriental, New York's take on the beet and goat cheese salad features Chioggia beets, an heirloom variety from Italy.
Will Budiaman

Here's an inspired take on the beet and goat cheese salad found on many restaurant menus across the country from the Mandarin Oriental in New York City.

Ingredients

For the candied walnuts:

  • 4 oz walnuts
  • ¼ c powdered sugar
  • Pinch of cayenne
  • Pinch of salt

For the citrus vinaigrette:

  • 2 lemons
  • 1 orange
  • 1 shallot, minced
  • 1 c extra virgin olive oil
  • Salt and pepper, to taste

For the salad:

  • Salt and pepper, to taste
  • 2 baby red beets, peeled
  • 2 baby yellow beets, peeled
  • 2 baby Chioggia beets, peeled
  • Extra-virgin olive oil, to taste
  • 5 oz baby wild arugula
  • 1 fennel bulb, cored and thinly sliced
  • 2 c citrus vinaigrette
  • 4-6 oz goat cheese, preferably Coach Farms'
  • 1 c candied walnuts

Directions

For the candied walnuts:

  1. Preheat the oven to 350°F, and bring a medium pot of water to a boil over high heat.
  2. Blanch the walnuts, drain, and dry.
  3. In a bowl, mix together the sugar, cayenne, and salt. Add the walnuts, and toss to combine.
  4. Bake for 8-10 minutes (keep an eye on the walnuts to make sure they do not darken too quickly).

For the citrus vinaigrette:

  1. Juice the citrus into a bowl, then add the shallot.
  2. Whisk in the olive oil in a slow stream, and season with salt and pepper.

For the salad:

  1. Bring a large pot of salted water to a boil over high heat.
  2. Blanch each type of beet separately until tender, about 5 minutes, and drain.
  3. When cool enough to handle, shave the beets thinly using a mandolin, or slice with a knife.
  4. Transfer to a large bowl, and dress with extra-virgin olive oil, and season with salt and pepper, to taste.
  5. In a separate medium bowl, toss the baby arugula and fennel in the citrus vinaigrette, and crumble the goat cheese on top. Top with the candied walnuts just before serving.

Serves: 2-4