Description
Six side portions of roasted beets, orange and arugula.
Ingredients
Scale
- 1 1/2 pounds Medium beets, scrubbed
- 2 medium oranges Oranges
- 3 cups Baby arugula
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Fresh orange juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Freshly ground black pepper
Instructions
- Heat oven to 400°F. Scrub approximately 1 1/2 lb medium beets, trim greens and wrap loosely in foil on a rimmed baking sheet. Roast about 45–50 minutes until a thin knife slides into the largest beet with little resistance; larger beets may need longer.
- Cool until comfortable to handle, approximately twenty minutes, then rub off skins and cut the beets into bite-size wedges. Peel and segment two oranges, removing thick white pith. Dry 3 cups baby arugula.
- Whisk 2 tbsp olive oil, 1 tbsp orange juice, 1 tbsp cider vinegar, 1 tsp Dijon, 1/4 tsp salt and 1/8 tsp pepper in a large bowl. Toss the beet wedges with a little dressing first, then arrange with oranges and arugula.
- Add the remaining dressing just before serving in six side portions. Record peeled-beet yield, citrus juiciness and arugula wilting in a kitchen trial; the salad has no cheese or nuts in its measured card.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 20 minutes, included in the total.
Untested estimate: 45–50-minute beet roast plus about twenty-minute cooling before peeling; size changes time.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 20 minutes
- Cook Time: 50 minutes
- Category: Sides
Nutrition
- Serving Size: One sixth of the dressed salad, pending measured produce yield