Beet, Orange & Goat Cheese Salad

beet salad

BEET, ORANGE & GOAT CHEESE SALAD

1 large beet

2 navel oranges

1 tablespoon olive oil

1 tablespoon white-wine vinegar

1 teaspoon Dijon mustard

Coarse salt and freshly ground pepper

2 bunches arugula, washed well and dried (or beet greens, mixed greens)

5 ounces fresh goat cheese, crumbled

 

1.       Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.

 

2.       Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.

 

3.        Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s