Orange, Roasted Beet, and Arugula Salad
The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead
1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white- wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled
Tip: Peeling Beets
Once the cooked beets are cool, rub off the skins, using paper towels to keep your hands from staining.
1. Preheat oven to 450°F. Wrap beet tightly in aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, peel (see below) and cut into wedges.
2. Meanwhile, prepare oranges: Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from the membranes into another bowl, and add any accumulated juice from the segments.
3. Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide the arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
Prep Time 15 Minutes. Total Time 1 hour 15 minutes. Serves 4 as a starter.
Excerpted from Everyday Food: Fresh Flavor Fast by Martha Stewart Living Copyright © 2010 by Martha Stewart Living. Photo Copyright © 2010 by Anna Williams. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
