Fresh & full of flavor, this Arugula Salad is paired with earthy beets and tangy citrus.
Ingredients :
1 pound beets or 4 small cooked beets
1 tablespoon olive oil
salt and black pepper
6 cups arugula or mixed greens
2 navel oranges sectioned
1 cup toasted pecans or candied pecans
½ red onion thinly sliced
½ cup crumbled feta cheese or goat cheese
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
salt and pepper to taste
Directions :
Preheat oven to 400°F.
Wash beets and trim the ends (if they are large), cut beets in half. Rub beets with olive oil and season with salt and pepper.
Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.
Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.
Whisk dressing ingredients and set aside.
Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients
