This colorful salad combines the earthy flavor of beets with the sweetness of orange. This stunning explosion of color is a welcome addition to any table.
Course
Salad
Cuisine
American, Vegetarian
Prep Time1hour15minutes
Total Time1hour15minutes
Servings4
Ingredients
2beetscooked, cut in half, and quartered
1Tablespoonolive oil
1orange
1limezest and juice
2Tablespoonsonion or shallotfinely chopped
2Tablespoonsred wine vinegar
6cupsarugula
2Tablespoonscilantro leavesrough chopped
2ouncesFeta cheesecrumbled
salt and pepper to taste
Method
Remove tops from beets, peel and cook in lightly salted boiling water until tender. Allow to cool. cut in half and then quarter each half.
Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice.
Zest the limes and set aside.
Juice the limes into a bowl and add back the zest.
Add onion, vinegar, and any juice from the orange.
Drizzle in the olive oil and whisk.
Add beets and toss well to coat.
Season to taste with salt and pepper.
Cover dish and allow to stand at room temperature for about one hour.
Serve
Arrange arugula on a plate. Sprinkle with cilantro.
Spoon beets and dressing over arugula, and scatter with orange segments and feta.
Cooks Notes
Reserve the tops from the beets to use in another salad.