from An Orange from Portugal
Salads don’t have to be just greens especially when you add hearty ingredients perfect for the festive season. For flavour, young beets are best, storage winter beets come second, canned beets, third.
Ingredients
Vinaigrette:
Grated peel and juice of 1 medium orange
Juice of 1 lemon
1 tsp (5 mL) honey
Salt and freshly ground pepper
2 Tbsp (30 mL) sunflower oil
Salad:
1 lb (500 g) beets (4 or 5 medium)
4 cups (1 L) arugula
3 oz (90 g) fresh goat cheese, sliced
4 Tbsp (60 mL) chopped fresh basil leaves
Directions
Vinaigrette: In a measuring cup, combine orange peel and juice, lemon juice, honey, salt and pepper. Whisk in oil.
Salad: Preheat oven to 400F (200C). Bake unpeeled beets in a baking pan with a little water added and covered with aluminum foil until fork-tender, about 1 hour. Cool in water, then peel and quarter.
In a mixing bowl, toss beets with half the vinaigrette to coat. Divide arugula among 4 plates.
Arrange beets on the arugula, followed by the cheese slices. Pour remaining vinaigrette over salad. Scatter each serving with basil.
Serves 4
Nada’s Tips & Tricks: Change up the greens along with pine nuts or walnuts for a little crunch.
Contents and images used with permission by Canadian Cookbooks.