Roasted Beet, Orange, Goat Cheese and Arugula Salad with Navel Orange Vinaigrette

roasted beet and org sld w org vinaigrettemarydukecooks.com 

Roasted Beet, Orange, Goat cheese and Arugula Salad
with Navel Orange Vinaigrette
– Serves 4 to 6 persons

2 large red beets
6 small golden beets
2 navel oranges
2 radishes, thinly sliced
2 navel oranges
1 tablespoon olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
1 to 2 cups arugula
3 ounces goat cheese, crumbled

Heat oven to 450ºF. Cut 2 squares of aluminum foil large enough to make packets for the red and orange beets. (We don’t want to mix the colors.) Cut root stem and foliage from beets. Wash red beets and place on 1st square of foil. Wash orange beets and place on 2nd square of foil. Sprinkle 2 teaspoons olive oil over each packet. Fold packets securely into a pouch. Place packets on a rimmed baking sheet and slide in  oven. Bake 45 to 50 minutes or until tender enough to pierce with a fork.

Remove from oven and set aside until cool enough to handle. When cool put on a pair of disposable gloves. Rub skin off beets using paper towels. Cut red beets into wedges and place in a small bowl. Slice orange beets and place into a second small bowl. At this point you can store beets in the refrigerator, covered with plastic wrap, until the next day or proceed with the recipe.

Cut radishes into thin slices. Place in a bowl of ice water and set aside. Zest one orange with a microplane. Cut skin and pith off both oranges. Squeeze juice out of peels into a glass measuring cup. Segment both oranges and place segments in a small bowl. Squeeze orange membranes (to get the juice) into same measuring cup. Drain any accumulated juice from the orange segment bowl into the measuring cup. You should have about 1/4 cup orange juice.

Add olive oil, vinegar, orange zest, and Dijon mustard to orange juice in the measuring cup. Stir with a small wire whisk until combined. Season vinaigrette with salt and pepper. The dressing will taste “mustardy” but that is what you want. It has to stand up to the bold flavor of the arugula. Add enough orange vinaigrette to coat arugula. Toss. You may have vinaigrette left over. Drain radishes. Arrange beets, radishes and orange slices decoratively on individual plates or a medium size platter for family style serving.  Garnish with goat cheese and arugula. Serve immediately. Enjoy!

Published in The News and Neighbor on March 16, 2016

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