Print Recipe

Serves 4 as a side salad

Ingredients:

• *1 pound cooked beets (roasted, steamed, or boiled)
• *About 1/3 cup Orange Walnut Vinaigrette (recipe follows)
• *5 ounces Earthbound Farm Organic Baby Arugula (about 6 cups)
• *1/4 cup crumbled feta cheese
• *1/2 cup candied or toasted walnuts
• *Orange segments from 2 oranges (blood oranges, if available), optional

Directions:

• Cut the beets in half or quarters so they are bite-size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. (This step can be done a day in advance, if desired.) Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly and taste them to see if more vinaigrette is needed. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if desired) on the greens and sprinkle them with the feta and nuts. Serve immediately. Orange Walnut Vinaigrette The walnuts and oranges in the Beet and Arugula Salad harmonize beautifully with the walnut oil and citrus in this dressing. Together, the flavors simply sing!

The Dressing

Makes 1 1/4 cups

• *1/2 cup good-quality roasted walnut oil
• *1/4 cup extra-virgin olive oil
• *1 tablespoon orange juice or blood orange juice
• *1 teaspoon finely grated orange zest
• *5 tablespoons sherry vinegar
• *2 teaspoons Dijon mustard
• *1 tablespoon finely minced shallots
• *1/4 teaspoon salt
• *1/4 teaspoon freshly ground pepper

Directions:

• Place all the ingredients in a glass jar and close the lid tightly. Shake the jar vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. Store the vinaigrette in the refrigerator, tightly covered, for up to 1 month.