Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound small golden and red beets, scrubbed
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and black pepper
  • 3/4 cup plus 2 tablespoons orange juice
  • 1 teaspoon sugar
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons champagne vinegar
  • 1 tablespoon heavy cream
  • 2 medium oranges
  • 8 ounces baby arugula
  • 1/2 medium red onion, thinly sliced
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Directions

Preheat the oven to 400 degrees F.

Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.

For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.

Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.

Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.

Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.

Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.

Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams

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  • on July 11, 2013

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    The arugula gives this salad just the right bite that undertones the sweetness of the dressing. Lovely combination! I also used mandarin oranges, but did need to substitute the yellow beets for candy cane beets. They were the only ones fresh and small to be had. I did purchase them at a farmers market and know the growers are organic qualified. This would "WOW" the crowd at a pot luck or bunco party! Yes, this is a keeper!

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  • on April 29, 2013

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    This was an awesome salad. I used spinach and regular vinegar because I didn't have arugula or champagne vinegar and it still turned out great. I will be making this again later this week.

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  • on February 09, 2013

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    Watched salad made this morning (2/9/13 and I made it for dinner the same night. I also used only red beets and replaced the heavy cream with half and half and it worked fine. I added toasted walnuts to the salad for a great addition. I will make this salad again!!!


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