Red Beets with Blood Orange, Feta, and Wild Arugula


Red Beets with Blood Orange, Feta, and Wild Arugula



Serves 4

  • 2 lb red beets, trimmed and washed
  • 1/2 C sprouted salt and pepper walnuts
  • 2 blood oranges
  • 2 tbsp red wine vinegar
  • 2 tbsp orange juice
  • 1/2 orange, zested
  • 1/4 C extra virgin olive oil
  • 1/2 C crumbled goat feta
  • 1/4 lb wild arugula, washed and dried
  • Sea salt
  • Freshly cracked black pepper


Preheat the oven to 400ºF. Loosely wrap the beets in tin foil, adding a splash of water. Place the tin foil pouch onto a baking sheet and roast the beets for 45 minutes or until they can be easily pierced with a fork. Once the beets are done roasting, remove them from the oven and set aside to cool.

With a sharp paring knife, trim off the top and bottom of each blood orange. Cut off the rest of the peel from the sides of the blood oranges, removing all the pith. Carefully, remove wedge sections from the orange and set aside in a bowl.

In a separate bowl, place the vinegar, orange juice, zest. While whisking, slowly drizzle in the olive oil and continue whisking until dressing is emulsified. Season with salt and pepper. If it is too acidic, you can add a little honey to mellow it out. Once the beets have cooled, rub the skin off of them and slice them into small wedges. Toss in a small bowl with some of the vinaigrette to coat. In a large bowl, toss the arugula with the vinaigrette to lightly coat. To assemble the salad, place a small amount of arugula on the plate. Top with a few beets, orange wedges, walnuts, crumbled feta, and a sprinkle of sea salt and black pepper. Repeat. Finish each salad with a drizzle of vinaigrette.

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