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Beet Salad with Orange Vinaigrette

Beet Salad with Orange Vinaigrette

Red and yellow beets tossed with oranges, arugula, goat cheese and walnuts. Topped with an Orange Vinaigrette.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 3 small red beets, well washed and trimmed
  • 3 small yellow beets, well washed and trimmed
  • 1 naval orange, peeled and cut into segments
  • 4 ounces goat cheese, crumbled
  • ½ cup chopped walnuts
  • 4 cups arugula

For the Orange Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. fresh orange juice
  • 1 tsp. orange zest
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • ¼ tsp. each kosher salt and black pepper

Instructions
 

  • First, cook the beets: Place the yellow beets in one three-quart saucepan, and the red beets in another three-quart saucepan. Fill both pots with water, until the beets are completely submerged. Cover the pots and simmer for thirty minutes or until the beets are tender. Rub the beets under cold running water to remove the skins. Slice the beets.
  • While the beets are cooking, make the Orange Vinaigrette: Simply shake all the ingredients together in a small jar.
  • Toss the sliced beets with the rest of the ingredients. Add as much dressing as you like.
Keyword salad, vegetables
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