Roasted Beet Salad with Orange Vinaigrette

This seasonal salad created was created by Brasswood Kitchen’s Executive Chef David Nuno.

Roasted Beet Salad with Orange Vinaigrette

Category: Recipes

Cuisine: Wine Country Cuisine

Author: Brasswood Executive Chef David Nunoz

Roasted Beet Salad with Orange Vinaigrette

Brasswood Bar + Kitchen is located in Saint Helena in the Napa Valley. It is a gathering place for locals and visitors alike. Well-known Napa Valley Chef David Nunoz creates inspired farm to table comfort food inspried by the bounty of Napa Valley. The restaurant is adjacent to Brasswood winery, gallery and custom crush facility.


  • ● 3 medium beets, a mix of red and golden beets
  • ● 1 tsp orange zest, finely grated
  • ● 2 sprigs fresh thyme
  • ● 2 navel oranges, charred on grill then juiced
  • ● 1 lemon, charred on grill then juiced
  • ● 1⁄8tspsaffron
  • ● 1⁄2 shallot, finely chopped
  • ● 1⁄4 tsp garlic, finely chopped
  • ● 1⁄2tsphoney
  • ● 1⁄2 tsp Dijon mustard
  • ● 2 Tbsp extra-virgin olive oil
  • ● Salt and freshly ground pepper, to taste
  • ● 3 cups arugula
  • ● 3 mandarin oranges, supremed
  • ● 1⁄2 fennel bulb, cored and thinly sliced
  • ● 2 Watermelon radishes, thinly sliced on a mandolin
  • ● 1 Tbsp roasted pistachios
  • ● Ricotta salata, shaved to taste


1. Preheat the oven to 350. Place beets, thyme, orange zest, a pinch of salt and pepper, and a drizzle of olive oil in an 8x8 baking pan with 1⁄4 in water. Place foil atop pan and roast for about 1 to 11⁄4 hours, or until tender. Let cool, then peel the beets and cut them into 1⁄2 -inch dice.

2. Inabowl,whisktogethertheorangeandlemonjuices,saffron,shallot,garlic, mustard, honey, salt, pepper, and olive oil.

3. Addthebeetstothedressingandtosstocoat.Arrangethesaladgreensona large plate and top with the beets, mandarin segments, shaved fennel, radish, pistachios and ricotta salata. Drizzle additional dressing on greens.