Mixed Beet Salad with Vanilla-Orange Vinaigrette

• 1 cup (225 ml) orange juice
• 1/2 oz (14 grm). ginger, peeled and sliced
• 1/4 vanilla bean split and scraped
• 1 star anise
• 1/2 lime,juiced
• 1/2 tbsp (7 ml) Dijon mustard
• 1 tsp (5 ml) Thai fish sauce
• 1/4 cup (60 ml) pure olive oil
• 1/4 cup (60 ml) extra virgin olive oil
• 2 large beets
• 4 tbsp (60 ml) sugar
• salt/pepper
• mixed greens, chefs preference
• 3/4 cupgoat cheese, crumbled
• 1 parsnip, peeled,sliced into very thin 1 inch by 4inch strips
• oil for frying

1. In a small pan place orange juice, ginger, vanilla, and star anise.
2. Reduce until 1/2 cup (125 ml) remains.
3. Strain and reserve in a bowl.
4. When room temperature, add the lime juice,mustard and Thia fish sauce.
5. Slowly whisk in the olive oils,reserve.
6. With one beet, remove the ends and roast at 450 degrees (225 C.) until tender.
7. Cool, peel and julienne.
8. With the other beet, peel and slice very thin disks.
9. Sprinkle with a geneous amount of sugar.
10. Place beets on a coated baking sheet.
11. Place under a hot broiled until sugar caramelizes, reserve.
12. Toss a small hand full of greens with the dressing for each salad,and place in the center of the plate.
13. Toss julienne beets in the dressing,and place on and around the greens.
14. Shingle the caramelized beets around the back of the greens.
15. Sprinkle with crumbled goat cheese.
16. For the parsnip garnish, simply fry the strips in 350 degree (175 C.) oil until golden brown.
17. Place on top of the salads.

orange juice, ginger, vanilla bean, anise, lime, mustard, fish sauce, olive oil, extra virgin olive oil, beets, sugar, salt, mixed greens, cupgoat cheese, parsnip, oil

Taken from online-cookbook.com/goto/cook/rpage/000B98 (may not work)