Golden Beet Salad with Vanilla Mandarin Dressing and Smoked Trout | CUESA

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Golden Beet Salad with Vanilla Mandarin Dressing and Smoked Trout


Jack Andrews, The Terrace Room

This recipe was demonstrated for CUESA’s Market to Table program in conjunction with Oakland Restaurant Week on January 14, 2018.

Makes 4 servings


Vanilla Crème Fraîche Dressing
3 tablespoons champagne vinegar
6 tablespoons vodka
1 vanilla bean
3 tablespoons minced shallot
2 tablespoons agave nectar
½ teaspoon salt
3 ounces crème fraîche
3 tablespoons extra virgin olive oil

2 pounds golden beets, washed, stems and greens removed and greens reserved
4 tablespoon extra virgin olive oil, divided
1½ tablespoons freshly squeezed mandarin juice
1 tablespoon mandarin zest
Pinch sugar
Salt and freshly ground pepper to taste
½ pound smoked trout, flaked
¼ bunch mint leaves, torn
1 tablespoon aged sherry vinegar


To prepare the dressing: A day ahead, combine the vinegar and vodka in a medium bowl. Split the vanilla bean and scrape the seeds out into the bowl with the vinegar and vodka. Add the bean and steep overnight at room temperature. The next day, discard the bean and add the vinegar mixture to a blender along with shallot, agave nectar, salt, and crème fraîche. Blend until smooth, about 30 seconds. Add the oil in a steady stream, while blending, until dressing is creamy and emulsified.

To prepare the salad: Preheat oven to 350°F. Toss beets with 2 tablespoons olive oil and 2 tablespoons water. Place on a sheet pan, sprinkle with salt, and cover with foil. Bake until fork-tender, 20-25 minutes (may take longer, depending on size). Do not overcook; they should still have a bit of firmness to them. Set aside to cool, then slip off skins with your fingers. Cut beets into ½ inch cubes and place in medium bowl. Add mandarin juice, zest, remaining oil, sugar, salt and pepper. Cut beet greens into thin strips (chiffonade) and add to beet mixture. Just before serving, add smoked trout and toss briefly just to combine. Divide between 4 plates, drizzle each serving with dressing, garnish with mint leaves and drizzle with sherry vinegar.


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