Seasonal Beet & Kumquat Salad With Creamy Lemon‑Garlic Dressing
This vibrant spring salad is everything I want on a sunny, market-fresh weeknight: garlic confit beets, buttery butter lettuce, punchy pink radicchio, and juicy halved kumquats, all tossed in a silky lemon-garlic dressing made from that dreamy confit oil. Shaved Tomme cheese adds creamy funk, while golden focaccia croutons bring the crunch. It’s bold, bright, and secretly meal-prep friendly.Whether you serve it with a seared salmon filet or pair it with The Olio (my olive oil–washed gin sour), this salad earns its place on repeat.
Equipment
- small saucepan
- tongs or slotted spoon
- paper towels
- fine mesh strainer
- blender
- large mixing bowl
- cheese plane (or y-peeler)
- sharp kniife
- cutting board
- sheet pan
- zester
Ingredients
Garlic Confit Beets
- 2 ea mediium red beets whole and scrubbed
- 6-8 ea garlic cloves peeled
- Diamond Crystal kosher salt to taste
- medium-quality extra virgin olive oi enough to submerge
Croutons
- 1 ea focaccia cut into 1-inch cubes
- Olive oil for tossing
- Diamond Crystal kosher salt to taste
Creamy Garlic Dressing
- All confit garlic cloves from recipe 6–8 cloves
- 9 tablespoon garlic confit oil
- Juice of 3 lemons zest reserved for salad finish
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon local raw honey
- ⅛ teaspoon xanthan gum optional
- Diamond Crystal kosher salt to taste
- Freshly cracked black pepper to taste
- Splash of water if needed to thin
Salad
- 1 head butter lettuce torn
- 1 small head radicchio torn
- ¼ cup kumquats halved and seeded
- 2 oz tomme chees shaved
- cracked black pepper to finish
- Reserved lemon zest for garnish
For Tossing Greens
- High-quality extra virgin olive oil such as Laudemio
- Mild vinegar white wine or champagne
- Diamond Crystal kosher salt
- Cracked black pepper
Instructions
- Place whole, scrubbed beets and garlic cloves in a small saucepan. Cover with salt and enough medium-quality extra virgin olive oil to submerge.
- Set over low heat and cook uncovered for 60–75 minutes, maintaining a gentle bubble—think lazy champagne fizz, not a fry. Turn the beets occasionally for even cooking.
- Once tender and garlic is golden, remove from heat and let cool in the oil. Rub skins off the beets with a paper towel, then quarter them just before plating.
- Preheat oven to 375°F. Cut stale focaccia into 1-inch cubes. Toss with extra virgin olive oil and a pinch of salt.
- Spread on a sheet tray and bake for 12–15 minutes, until golden.
- In a blender, combine all confit garlic cloves, confit oil, juice of 3 lemons, 1 tablespoon whole grain Dijon, 1 tablespoon local raw honey, and a pinch of xanthan gum (optional).
- Blend until creamy. Taste. Season with salt and black pepper. Taste again. Add a splash of water to loosen if needed. Adjust lemon or honey to your liking.
- In a large bowl, toss torn butter lettuce and torn radicchio with your best extra virgin olive oil, a splash of wine vinegar, pinch of salt, and black pepper.
- Add halved kumquats and toss again. Spoon in just enough dressing to coat—don’t overdress.
- Plate the greens. Top with quartered confit beets, shave the tomme right on top (use a cheese plane or a Y-peeler), and add the focaccia croutons.
- Finish with lemon zest—and more cheese, if you’re me.