Beet, Orange & Walnut Salad


4 beets, fresh
1 Tbsp. sherry vinegar
3 Tbsp. Honeybell White Balsamic
1/4 c. Blood Orange Olive Oil
1 Tbsp. Roasted Walnut Oil
1/2 med. red onion, sliced thin
6 c. arugula or baby lettuce mix
1 c. walnuts, candied
1 (11 oz.) can mandarin oranges, drained
3 oz. goat cheese crumbled (optional)

Preheat oven to 400 degrees. Wash beets to remove any sand and cut off leafy tops. Place in aluminum foil and close tightly. Bake for about 1 1/2 hours or until beets are tender. Remove and let cool slightly. Peel off skin. You might want to wear plastic gloves, since beets can stain your skin. Set aside to continue cooling.

Put vinegar in a bowl and whisk in olive oil and walnut oil. Salt and pepper if needed. Put arugula in a large bowl and toss with walnuts and onion slices. Add enough dressing to cover slightly. Cut beets into small cubes or slices. Divide salad onto 4 plates and scatter some orange slices, beet cubes, and sprinkle with goat cheese.

You can replace walnuts with pecans if you like and may substitute blue cheese rather than goat cheese.
Print Friendly and PDF