Joyce Goldstein’s Beets, Oranges and Greens with Tapenade vinaigrette

by Joyce Goldstein

Ingredients

  • 1 bunch arugula or watercress, stems trimmed, or cooked beet greens
  • 1⁄2 cup tapenade vinaigrette
  • 8 small beets, cooked your way and sliced
  • 2 oranges, peeled and cut into segments
  • Toasted slivered almonds
  • Tapenade Vinaigrette
  • 1⁄2 cup pitted black olives
  • 1 Tbsp. capers, rinsed
  • 1 tsp. chopped anchovies
  • 1 tsp. minced garlic
  • 1 tsp. lemon or orange zest
  • 1⁄4 cup olive oil
  • 2 Tbsp. white wine or white balsamic vinegar
  • 11⁄8 tsp. black pepper
Joyce Goldstein’s Beets, Oranges and Greens with Tapenade vinaigrette

Elizabeth Cecil

Toss the greens with a 1⁄4 cup of the dressing and arrange on four salad plates. Top each serving with beets and oranges and drizzle the remaining dressing on top. Garnish with almonds and serve immediately

For Vinaigrette:
Combine the first five ingredients in a food processor and gradually add in olive oil and vinegar. Add pepper.