Beet Salad Recipe
roasted beets | arugula | walnuts | oranges | blue cheese | citrus vinaigrette
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Ingredients
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Salad Base
Citrus Vinaigrette
Method
Prepare the Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork. Remove from the oven and let cool.
- 2
Peel and Cut Beets
Once the beets are cool enough to handle, unwrap and peel them using your hands or a paper towel. Cut the beets into bite-sized cubes and set aside.
Prepare the Salad
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let cool.
- 4
Segment the Oranges
Using a sharp knife, cut the top and bottom off each orange to create flat surfaces. Stand the orange upright and carefully cut away the peel and white pith. Cut the orange segments out between the membranes and set aside.
- 5
Assemble the Salad
In a large bowl, combine the arugula, roasted beet cubes, orange segments, toasted walnuts, and crumbled blue cheese.
Make the Vinaigrette
- 6
Combine Ingredients
In a small bowl or jar, whisk together the olive oil, fresh orange juice, lemon juice, honey, salt, and black pepper until well combined.
Serve
- 7
Dress and Serve
Drizzle the citrus vinaigrette over the salad and toss gently to combine. Serve immediately and enjoy!