Roasted Beet Salad Recipe
Make this roasted beet salad — complete with arugula, goat cheese and oranges — for your next outdoor fall party.
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crumbled goat cheese
3 cups baby arugula
2 fresh beets in varying colors
3 tablespoons oil
1 tablespoon salt
Orange Dressing Ingredients
1/2 cup white wine vinegar
1/4 cup honey
1 teaspoon dijon mustard
2 oranges, zested and juiced
1/2 teaspoon salt
2 cups oil
Preheat oven to 350 degrees F. To roast the beets, toss them in oil and salt. Make a foil purse around the seasoned beets, and bake for one hour or until tender. Allow to cool to room temperature. Rub the skin off with a towel or scrap using the back of a paring knife. Cut the beets into wedges, batons and some cubes. Set aside.
Combine orange dressing ingredients except for the oil. Add oil in a thin stream using a stick blender or food processor until the dressing emulsifies. Set aside.
Use a sharp knife to peel oranges and to trim each end, exposing the flesh. Segment the oranges by cutting "V" patterns to release individual wedges. Set aside.
Toss the beets with the dressing and one cup arugula. Place mixture on a serving dish, and toss the rest of the arugula and orange wedges in the dressing. Arrange on top of the beets, and garnish with crumbled goat cheese.
Circa 1886 in Charleston, S.C., shares a recipe for a baby arugula salad topped with a savory vinaigrette and garnished with...