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Roasted Beets Make This Salad Sing

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We’re big fans of roasting veggies, and this salad showcases the vibrant colors and concentrated earthy sweetness of one of our favorites: roasted beets. Together with fresh baby greens and the delightful contrasts of fruit, cheese and nuts, it’s a combination sure to leave you wanting more!

Here on the Central Coast of California, we're lucky to have perfect conditions for baby beets to thrive year-round; but don't worry if you can't find baby beets, larger ones will do just fine.

Blood oranges are spectacular in this salad, but if they're not available, don't hesitate to make it with any oranges you like. The sweet acidity of the oranges sets up a delicious contrast with smooth white feta and crunchy nuts. This recipe is flexible enough to make great use of what you have on hand; fresh goat cheese works as nicely as the feta, and you can easily substitute organic spring mix for the arugula.

  • Roasted Beet and Arugula Salad with Walnuts and Feta Cheese

  • Serves 4
  • From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
     
  • Ingredients

  • SALAD:
    1 pound Roasted beets (try a combo of colors, if available, but roast the red ones separately to avoid color bleeding)
    5 ounces Earthbound Farm Organic Baby Arugula (about 6 cups)
    1/2 cup Crumbled feta cheese
    1/2 cup Candied or toasted walnuts
    2 Blood oranges or navel oranges (segmented)
     
    ORANGE WALNUT VINAIGRETTE:
    1/2 cup Good-quality roasted walnut oil
    1/4 cup Extra-virgin olive oil
    1 tablespoon Orange or blood orange juice
    1 teaspoon Finely grated orange zest
    5 tablespoons Sherry vinegar
    2 teaspoons Dijon mustard
    1 tablespoon Finely minced shallots
    1/4 teaspoon Salt
    1/4 teaspoon Freshly ground pepper
  •  
  • Directions

  • To make the vinaigrette, place the roasted walnut oil and all the dressing ingredients from there to the end of the list in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (This recipe will make about 1-1/4 cups of dressing; you'll use about 1/3 cup for the salad, or more to taste. Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)
  •  
  • Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. (This step can be done a day in advance, if desired.)
  •  
  • Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
  •  
  • Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on the greens and sprinkle them with the feta and nuts. Serve immediately.
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  • Note: For a great reference for roasting beets — and lots of other veggies, too — try Eating Well’s Vegetable Roasting Guide.
  •  
  • Per serving: Calories 600, Fat 55 grams, Cholesterol 15 mg, Sodium 480 mg, Carbohydrates 23 grams, Fiber 5 grams, Sugars 16 grams, Protein 8 grams.
  •  
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 20%, Vitamin C 60%, Calcium 20%, Iron 10%.

 

Comments

Nov
07
This recipe introduced me to
By: ochoninos

This recipe introduced me to the great flavor and beauty of roasted beets. Thanks so much, my family loves them!

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