3 - 4 mediumgolden beets, peeled and cut into ¼''- ½'' half moons
2cupsfreshly squeezed orange juice,about 4 medium oranges
⅓cupwhite balsamic vinegar
2 ½tablespoonsolive oil
1 ½tablespoonsmaple syrup
1teaspoondried rosemary
¾teaspoonsalt
2 - 3bay leaves
For the Toasted Coconut & Vinaigrette
1tablespoonolive oil
1mediumshallot,finely diced
3garlic cloves,minced
1tablespoonginger,minced (about 1-inch of root, peeled)
½cupunsweetened coconut flakes
Severalcupsfresh curly endive greens (frisée),or other frizzy, bitter greens
Instructions
Firstly, preheat the oven to 425°F (218°C), and begin to peel your golden beets, just until the rougher and darker outside layer is fully removed. Slice the peeled beets in half, and then lay the flat side down. From there, cut the beets into half-moons.
Next, in a large baking dish (9x13-inch recommended), add the orange juice, white balsamic vinegar, olive oil, maple syrup, dried rosemary, salt and bay leaves, and whisk this briefly. Now add the sliced beets. Ensure the beets are spread relatively evenly and mostly fully submerged. Cover this with aluminum foil, and then bake the golden beets for about 60 - 75 minutes, until tender when poked with a fork, removing the foil from the top of the baking dish after 30 - 40 minutes of baking.
About 15 minutes before the beets are done braising, in a cast-iron pan over medium heat, toast the coconut flakes until golden brown. This should take no more than 5 minutes. Transfer the coconut flakes to a small bowl, and then return the cast-iron to the heat.
In the same cast-iron also over medium heat, in 1 tablespoon of olive oil sauté the shallot, garlic and ginger until aromatic and it's just starting to turn golden brown, about 5 - 7 minutes. Once the golden beets are done, remove the golden beets from the baking dish, and then carefully add the remaining braising liquid to the cast-iron with the shallot, garlic and ginger. Reduce down this liquid for 2 - 3 minutes, until it has thickened slightly. This will be your vinaigrette.
To assemble, lay down a bed of fresh endive greens, followed by fanned out slices of golden beets, drizzled with the orange vinaigrette, and lastly the toasted coconut flakes.