Beet Salad with Arugula and Oranges
Serving Size: Serves 4
1 bunch (about 1 1/2 pounds) medium red beets, scrubbed, peeled, and cut into 1/2 inch wedges
1 Tablespoon plus 2 teaspoons Extra Virgin Olive Oil
Coarse salt and ground pepper
1 teaspoon red-wine vinegar
1 bunch (1/2 pound) arugula, trimmed, or 2 salad bags of arugula
2 Navel Oranges, peel and pith removed, cut into 1/4 inch thick rounds
2 Tablespoons toasted pistachios, roughly chopped
Adapted From: MarthaStewart.com
This salad is a feast for the eyes with bright red beets and vibrant oranges. If you think it’s missing a little cheese, crumbled goat cheese on top.
Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.
Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.