The New Beet Salad Recipe
beets, oranges, goat cheese crumbles, candied walnuts, and apples. served on a bed of arugula and tossed in a honey-apple cider vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Wash the beets thoroughly and wrap them in aluminum foil. Roast in a preheated oven at 400°F (200°C) for about 45-60 minutes or until tender. Allow to cool, then peel and slice into wedges.
- 2
Segment the Oranges
Cut the tops and bottoms off the oranges to create a stable base. Carefully slice the skin off from top to bottom, removing the pith. Segment the oranges by cutting between the membranes to release the segments.
- 3
Slice the Apple
Core the apple and slice it thinly. You can leave the skin on for added texture and color.
- 4
Assemble the Salad
In a large bowl, place the arugula as the base. Top with roasted beet wedges, orange segments, apple slices, goat cheese crumbles, and candied walnuts.
- 5
Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of apple cider vinegar, and salt and pepper to taste.
- 6
Dress the Salad
Drizzle the honey-apple cider vinaigrette over the salad and toss gently to combine all ingredients.