Roasted Beet, Orange & Arugula Salad

Roasted Beet, Orange & Arugula Salad

This is one of my favorite salads this time of the year.  The vibrant colors, and fresh flavors are light, and seem to beacon the warm summer weather!  This is an easy addition to any beach cookout.

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Roasted Beet, Orange & Arugula Salad

Makes 4 Salads

2 Each, Beets (Handball Size)

1 Tbs.Olive Oil

1 tsp., Kosher Salt

1/2 tsp., Ground Black Pepper

2 Each,  Navel Oranges, Peeled, Each Sliced into 6ths

4 Cups,  Arugula

1 Tbs., Mazzone Limone Olive Oil

To Taste, Kosher Salt

To Taste, Ground Black Pepper

4 Tbs., Feta Cheese, Crumbled

Method:

  • Rub the beets with the olive oil, season with the salt and pepper
  • Roast in a 350℉ oven for about 1 1/2 hours, or until soft
  • After the beets have cooled, remove the ends with a knife, and carefully peel the skin using your fingers…it should come off easily
  • Slice the beets into 6ths
  • Layer the beets and oranges alternately on a large platter or 4 individual plate (pictured)
  • In a mixing bowl, combine the arugula, lemon infused olive oil, kosher salt and black pepper, mix well
  • Garnish the salad with additional lemon infused olive oil, kosher salt, freshly ground black pepper and feta cheese
  • Pile the dressed arugula in the center, creating as much height as possible

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