Roasted red beets and fresh oranges served on a bed of arugula, garnished with walnuts.
4 Servings | Prep Time: 60 mins Portion: 6 ounce Cook Time: 45 mins
2 ea Beets, Red, Fresh
1 qt, 2 cup Arugula Lettuce
2 ea Oranges, Peeled and Sectioned
4 oz Goat Cheese
1 tbsp, 1 tsp Chopped Walnuts
1. Pre-heat the oven to 400F, wrap the beets in foil and bake for 45 to 60 minutes or until a knife can easily pierce them. Set aside to cool.
2. Peel the beets and cut into wedges.
3. In a bowl combine the arugula with 2 tablespoons of the dressing. Divide between serving plates and add the roasted beets and orange segments to the arugula, then scatter goat’s cheese over the salads along with the chopped walnuts. Keep the salad chilled until ready to serve.
Orange Vinaigrette Dressing:
Ingredients for 6 Servings
3 tbsp Finely Grated Fresh Orange Peel
3 tbsp Juice, Orange
3 tbsp White Wine Vinegar
1/8 tsp Kosher Salt
1/8 tsp Black Pepperound
3 tbsp Olive Oil
In a blender combine the orange juice, orange peel, vinegar, salt and pepper. Pulse then turn blender on low and slowly drizzle in olive oil in order to create an emulsion. Store in the refrigerator until ready to use