Sizzle & Buzz: Little Bird Bistro’s Beets with Goat Cream Citrus Vinaigrette


2½    lbs whole beets

1/2    orange, quartered

3/4    cup white wine

1    Tbs extra virgin olive oil

1    bay leaf

½    cinnamon stick


Toss all ingredients on a sheet pan, cover, and roast in a 375° oven. • Check beets after about 1 hour. When fork tender, they are done. • Set aside to cool. • When cool, peel and dice beets then dress with Citrus Vinaigrette.


Citrus Vinaigrette

½    cup orange juice, reduced
by 3/4

1    Tbs champagne vinegar

1/2    medium sized shallot, brunoise

Pinch espelette powder

3    Tbs blended oil

1    Tbs hazelnut oil


Place orange juice in a pan and heat gently until reduced by 3/4 and then cool. Meanwhile, macerate shallots in champagne vinegar. • Mix cooled juice, vinegar and shallots, and espelette powder. Slowly add oils to emulsify.  Season with a touch of salt.


Goat Cream

½    cup crème fraiche

1    oz goat cheese, by weight

1    oz buttermilk, by volume


Place all ingredients in a food processor and mix until smooth. Set aside.



1/2    qt roasted hazelnuts (Little Bird loves Freddy Guys Hazelnuts, but you can also roast and peel at home)

1    Tbs sugar

8    Tbs butter

1/4    tsp espelette powder

Dried zest of 1/2 orange

Melt sugar in pan, add butter and stir to combine. • Add hazelnuts, espelette powder and dried zest. • Toss to combine. • Season with salt, allow to cool, and then pulse in food processor.

To serve

On 12” chilled round plate, pool goat cream. • Drizzle vinaigrette around the edge. • Build dressed beets and top with several candied hazelnuts. • Top with a few mizuna and/or mache leaves dressed in Citrus Vinaigrette, salt and lemon juice.

Drizzle very top of salad with a bit of good quality extra virgin olive oil and top with a few chopped chives.


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Photo credit: David Reamer