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

roasted beet and org sld w org vinaigrette
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 450F. Cut two squares of aluminum foil large enough to make packets for the red and orange beets. (We don’t want to mix the colors.) Cut the root stem and foliage off the beets. Wash the red beets and place on the first square of foil. Wash the orange beets and place on the second square of foil. Sprinkle 2 teaspoons of olive oil over both packets. Fold packets securely to make a pouch. Place on a rimmed baking sheet and slide in the oven. Bake for 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 the skin off the beets using paper towels. Cut the red beets into wedges and place in a small bowl. Slice the orange beets and place into a second small bowl. At this point you can store the beets in the refrigerator, covered with plastic wrap, until the next day or proceed with the recipe.

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

Add the olive oil, vinegar, orange zest, and Dijon mustard to the orange juice. 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 the arugula to coat the greens. Toss. You may have vinaigrette left over. Arrange the 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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