Weird, BUT delicious!
This was one of the best salads I have ever made.
It is bright and light and down right out of sight.
Ok wow, sorry!
Anyway it was light and tasty but still filling enough for a meal.
It had great flavor and the dressing was not overpowering....
You must try it this spring/summer, its so good!
Orange, Roasted Beet, and Arugula Salad
1 large beet
2 naval oranges
1 T olive oil
1 T white wine vinegar
1 tsp dijon mustard
2 bunches arugula, washed well and dried
5 oz fresh goat cheese, crumbled
Preheat oven to 450. Wrap beet tightly in aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45-50 min. When cool enough to handle, rub off skins with paper towels (so you don't stain your hands) and cut into wedges.
Meanwhile, prepare oranges; slice off both ends of each. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along the membranes to release whole segments. Squeeze juice from the membranes into another bowl, and add any accumulated juice from the segments.
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.
Serves 4 as a starter.
Then once you finish eating, your bowl will look like pepto bismol!
Paige Rating: ****