Ingredients
Scale
- 3 medium beets (red or golden)
- 2 navel oranges
- 1 blood orange (for extra color)
- 4 cups baby arugula or mixed spring greens
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts or pecans
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the beets clean and trim the ends. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45 to 60 minutes, or until a fork easily pierces the center. Once cooked, let them cool slightly, then rub the skins off with a paper towel. Slice the peeled beets into rounds or wedges.
- While the beets roast, peel your oranges. Use a sharp knife to remove all the white pith. Slice the oranges into circles or segments. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until the dressing is well emulsified.
- Arrange a bed of fresh arugula on a large platter. Layer the roasted beet slices and citrus segments over the greens. Sprinkle the crumbled goat cheese and toasted walnuts over the top. Drizzle the prepared dressing generously over the entire salad right before serving. Give it a final crack of black pepper for a professional finish.
- Cook Time: 60 minutes