Cara Cara Beet Salad with Marinated Cheese
A composed salad featuring roasted red and gold beets marinated in Cara Cara orange juice and sugar, paired with creamy Dijon-cilantro dressing and crumbly queso panela cheese. Bright citrus, earthy beets, and candied cashews create layers of flavor and texture. Serve as an elegant first course or light lunch. This version emphasizes the natural sweetness of Cara Cara oranges and requires advance preparation for properly marinated components that develop deeper flavor over hours.
Ingredients
- ¼ cup Cara Cara orange juice, fresh squeezed, strained of pulp
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon cilantro, chopped
- ½ cup light tasting oil, canola or light olive oil, not extra virgin
- 4 ounces cow's milk cheese, queso panela or similar, cubed
- 2 ½ pounds beets, red and gold mixed
- ½ cup Cara Cara orange juice, fresh squeezed
- ¼ cup light tasting oil, canola or light olive oil, not extra virgin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ cup Cara Cara orange juice, fresh squeezed, strained of pulp
- 2 tablespoons granulated sugar
- 1 cup candied cashews, from separate recipe(optional)candied pecans or walnuts1:1nut-allergy
similar sweetness and crunch
- 1 head leafy greens, red leaf or Boston lettuce, washed and torn
- 4 Cara Cara oranges, cut into wedges
Instructions
- 1
Prepare orange wedges by slicing off bottom, cutting away skin from top to bottom following the curve, then segmenting between membranes with knife.
- 2
Make dressing four hours or overnight ahead: strain one orange to yield one-quarter cup juice, blend with mustard, honey, cilantro and oil until creamy.
- 3
Cube cheese into half-inch pieces, combine with dressing and refrigerate to marinate at least four hours or overnight.
- 4
Preheat oven to 425 degrees F.
- 5
Peel beets and cut into bite-sized pieces, keeping red and gold beets separate to prevent color bleeding.
- 6
Mix half cup orange juice, quarter cup oil, salt and pepper, divide between two bowls and pour over corresponding beet types.
- 7
Spread each beet type on its own sheet tray with cooking liquid and roast for 45 minutes, flipping once or twice.
- 8
Mix half cup strained orange juice with sugar and divide between two containers.
- 9
Transfer hot beets to containers with orange juice mixture, cover and refrigerate at least four hours or overnight.
- 10
Prepare candied cashews according to separate recipe.
- 11
Strain cheese from dressing, reserving dressing in separate bowl.
- 12
Drain beets, discarding liquid.
- 13
Line platter or plates with torn lettuce.
- 14
Arrange red beets, gold beets and orange segments on lettuce.
- 15
Top with marinated cheese cubes, drizzle with reserved dressing and scatter candied cashews.
- 16
Serve immediately.
Tips
Prepare dressing and beets at least four hours or overnight before service for flavors to develop and deepen. Do this ahead to avoid last-minute assembly.
Keep red and gold beets in separate containers during cooking and marinating to prevent color bleeding and maintain visual contrast on the plate.
Drain cheese and beets gently using a strainer to preserve the marinated coating while separating excess liquid before plating.
Good to Know
Store marinated beets and cheese dressing separately in airtight containers in refrigerator for up to four days. Orange wedges best used within one day. Candied cashews store separately in airtight container for up to one week.
Prepare orange wedges, dressing with marinated cheese, and marinated beets up to overnight ahead. Make candied cashews up to one week prior. Assemble salad just before serving.
Serve as first course or light lunch. Pairs well with grilled fish or roasted poultry. Works for spring and summer entertaining.
Common Mistakes
Use light tasting oil to avoid overpowering bitter flavors from extra virgin olive oil.
Keep beets separated during cooking and marinating to prevent red beets from bleeding color onto gold beets.
Drain cheese and beets before plating to avoid soggy lettuce and waterlogged components.
Cube cheese into proper half-inch pieces to ensure even marinating and appealing presentation.
Substitutions
Dairy-Free Swaps
General Alternatives
similar sweetness and crunch
FAQ
Can I prepare this salad ahead of time?
Yes, prepare dressing with marinated cheese and marinated beets up to overnight ahead. Keep components separate until assembly. Prepare orange wedges and candied cashews same day if possible. Assemble just before serving to keep lettuce crisp.
What if I cannot find Cara Cara oranges?
Substitute with regular navel oranges or blood oranges for similar sweetness and juice yield. Adjust sugar in beet marinade slightly depending on orange sweetness. The distinct Cara Cara flavor may vary but the salad structure remains solid.
How long do marinated beets and cheese keep in the refrigerator?
Both components keep in separate airtight containers for up to four days. Beet liquid becomes more concentrated over time, intensifying flavor. Cheese dressing may separate slightly but can be gently re-whisked before serving.