Try a scintillating salad from The Tudors Royal Feast

Beet Orange Salad with Toasted Walnuts and Goat Cheese

A tour guide at Hampton Court offered a quick and easy way to remember Henry VIII’s six wives and their fates. She said, “Divorced, Beheaded, Died, Divorced, Beheaded, Lived.” Makes sense, doesn’t it?

The Showtime network has been airing “The Tudors” for two years. Each episode makes me feel like I’d been invited into the King’s court. The cast is superb and need I mention, gorgeous, and costuming worthy of a museum exhibit.

Trumpets, please: ta-da-ta-da-ta-da. The new season of premiere’s tonight, April 5th, on Showtime.

To publicize the long-awaited event, Henry’s wedding to Lady Jane Seymour, a royal feast was created by Sara Moulton, formerly of the Food Network and now PBS. I saw the scrumptious photo spread in Gourmet magazine, also at Tudor’s Royal Feast and immediately set to work duplicating the salad. (Also helps that I adore beets.)

This dish has the vibrancy of a diamond tiara with the ruby red beets and bright naval oranges glimmering like gems. I’ve decided to change the name in honor of Jane Seymour, because she truly sparkles on the show. Don’t you agree?

The salad is worthy of a sovereign and would add a crowning touch to a summer cookout or a formal dinner party. The preparation is easy, but set aside about an hour to roast the beets.

If you enjoy the taste of this vegetable, you must try this recipe. Be forewarned, cravings arise after just one bite.

Here’s another noble gift–You can see the first episode of season three now if you visit my Thoroughly Modern Mimi blog.

Seymour Salad of Beets and Oranges with Toasted Walnuts and Goat Cheese


  • 2 bunches fresh beets* (1 ½ pounds without greens)
  • ½ cup walnuts
  • 3 naval oranges
  • 2 Tablespoons minced shallots
  • 2 Tablespoons fresh orange juice
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ¾ cup canola, vegetable or olive oil
  • 5 ounces fresh goat cheese, crumbled
  • Chopped chives or parsley for garnish

* I could only find red beets, but the addition of golden beets would enhance the glamour.


  1. Preheat oven to 425 degrees.
  2. Wrap beets in foil and roast in the middle of the oven until tender, about an hour. (I placed them on a tray)
  3. Unwrap beets and cool.
  4. Slip skins off and slice into rounds.
  5. Reduce oven temperature to 350 degrees.
  6. Put walnuts in a small shallow baking pan and bake for 10 minutes.
  7. Let cool and coarsely chop.
  8. Cut peel and white pith off the oranges and slice into rounds.
  9. Combine shallots, orange juice, vinegar, mustard, salt and freshly ground black pepper to taste and whisk until salt is dissolved.
  10. Whisk in oil in a stream.
  11. Decoratively arrange alternating slices of beets and orange rounds on a large platter.
  12. Drizzle some dressing over them, then sprinkle the walnuts, cheese and chives on top.
  13. Serve the rest of the dressing on the side.