Orange Salad with Roasted Beet and Goat Cheese

prep time:: 15 min
total time:: 1.25 hr

Serves 4

I’m a big fan of beets, cheese and fruit. They orange segments sweeten goat cheese and roasted beet in this salad, and the orange juice in the the dressing doubles the citrus flavor.

ingredients

1 red beet (4 ounces) or use canned beets
2 navel or blood oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
course salt and ground pepper
2 bunches arugula (or substitute other lettuce like butter my fav)
5 ounces goat cheese (1 small log), crumbled

directions

1
1. Preheat oven to 450 degrees. Wrap beet tightly in aluminum foil, and place on a rimmed baking sheet. Cook until tender when pierced with a pairing knife, 45 to 50 minutes. When cool enough to handle, remove skin by rubbing all over with paper towels. Cut beet into small wedges.
2
2. Meanwhile, segment oranges and set aside; squeeze juice from membranes from large bowl.
3
3. To orange juice in a bowl, add oil, vinegar, and mustard; season with salt and pepper, and whisk to combine. Add arugula, and toss; divide among four plates. Top with beet wedges, orange segments, and goat cheese; serve immediately.