Roasted Beet and Arugula Salad


from “Food To Live By”

1 pound roasted baby beets, at room temperature
About 1/3 cup Orange Walnut vinaigrette (recipe follows) or balsamic vinaigrette
5 ounces (about 6 cups) baby arugula, rinsed and dried if needed**
2 blood oranges or navel oranges, segmented
¼ cup (1 ounce) crumbled feta or goat cheese
½ cup toasted walnuts or pecans

**because this recipe calls for so much arugula, feel free to substitute some with the lettuce from your box- this will make for a milder salad as well, since the arugula is pretty spicy.

  1. Cut the roasted beets in half or quarters so that they are bite sized. (you can do this before or after you roast them). Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss to coat. This step can be done up to a day in advance, if desired.
  2. Immediately before serving the salad, place the arugula and lettuce in a large salad bowl. Add about 3 tablespoons of the vinaigrette. More can be added if desired.
  3. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on top of the greens and sprinkle the cheese and walnuts over the top. Serve immediately.

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