Citrus and Roasted Beet Salad
Hello, all of my lovely salad-in-the-winter lovers!
This one is a favorite of mine AND you can serve it warm OR save it for leftovers and serve it cold. It's a beautiful addition to the table! Beets are just gems of the earth. A root vegetable, grown underground, that is just loaaaded with nutrients and minerals, anti-inflammatory, help with digestion and they're stunning to look at. You can use these great colorful veggies to make colored pasta, tie-dye clothes and even color yarn! Fun and eco-friendly for cooks and crafters!
Anyways, back to the salad. Roast the beets. Make the dressing. Toss. Serve. DONE! Super simple and extremely nutritious. A great dish to bring to dinner parties and holiday parties to add some color to the table.
Citrus fruit is an incredible source of Vitamin C and is great for your immune system. During this time of the year, I try to add citrus juice in just about everything. Fruit can be a great additive of natural sugar while also bringing out the color and flavor of other ingredients. This dish is a perfect example of that!
Root vegetables make the spotlight during the winter months to make your gloomy days a bit brighter. Roasting these veggies brings out their natural sweetness and with the addition of some in season citrus, you'll only intensify the flavors even more! This dish can't be beet.. get it?
Shop in season for the most nutritious and flavorful produce AND to support your local, sustainable farmers. Check to see what's in season before you head out to the store tomorrow!
Alriiiiight, here ya go veg heads! Enjoy!
xox, Ting
Citrus and Roasted Beet Salad
- 4 beets, roasted and peeled
- 1 c arugula
- 1 lemon, juice
- 2 oranges, zest and juice
- 1/3 c white balsamic
- 2 tablespoons honey
- 1/3 olive oil
- salt and pepper, to taste
- 1/3 c nuts, optional
- crumbled feta or goat cheese, optional
- chunks of oranges, optional
- Individually wrap the beets in foil and roast at 400 degrees for 1 hour. Let the beets cool for a few minutes, peel and cut to desired size. It's best to peel under running cold water in the sink to avoid staining your whole life with beet juice or burning your fingers.
- If you're using golden AND red beets, toss in citrus vinaigrette separately to avoid staining. To make the vinaigrette add orange juice and zest, white balsamic, honey, salt and pepper while slowly drizzling in olive oil and whisking until combined. Toss beets in vinaigrette and set aside.
- Toss arugula in lemon juice and put at the base of the serving dish. Top arugula with beets and any toppings. Serve and enjoy!