Valleybrink Road | Recipes | Red Beets With Blood Orange, Feta, And Wild Arugula | Serves 4 2 pounds red beets, trimmed and washed 1/2 cup sprouted salt and pepper walnuts 2 blood oranges 2 tablespoons red wine vinegar 2 tablespoons orange juice (I used Navel oranges) zest of 1/2 orange 1/4 cup extra virgin olive .

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Red Beets With Blood Orange, Feta, And Wild Arugula
Steps
1
2
3
4
5
Description

Beets, blood oranges, and arugula made their way into my market bag and are the perfect ingredients for a bright fall salad. Paired with a little creamy feta and some sprouted salt and pepper walnuts, this salad is both beautiful and delicious.

Get Started
Step 1

Preheat the oven to 400 degrees. Trim and wash the beets. Loosely wrap them in tin foil, adding a splash of water. Place the tin foil pouch onto a baking sheet and roast the beets for 45 minutes or until they can be easily pierced with a fork. Once the beets are done roasting, remove them from the oven and set aside to cool.

Next Step
2
Step 2

With a sharp paring knife, trim off the top and bottom of each blood orange. Pare off the rest of the peel from the sides of the blood oranges, removing all the pith. Carefully, remove wedge sections from the orange and set aside in a bowl.

Next Step
3
Step 3

In a separate bowl, place the vinegar, orange juice, zest. While whisking, slowly drizzle in the olive oil and continue whisking until dressing is emulsified. Season with salt and pepper. If it is too acidic, you can add a little honey to mellow it out.

Next Step
4
Step 4

Once the beets have cooled, rub the skin off of them and slice them into small wedges. Toss in a small bowl with some of the vinaigrette to coat. In a large bowl, toss the arugula with the vinaigrette to lightly coat. To assemble the salad, place a small amount of arugula on the plate. Top with a few beets, orange wedges, walnuts, crumbled feta, and a sprinkle of sea salt and black pepper. Repeat.

Next Step
5
Step 5

 Finish each salad with a drizzle of vinaigrette.

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  

 Serves 4

  • 2 pounds red beets, trimmed and washed
  • 1/2 cup sprouted salt and pepper walnuts
  • 2 blood oranges
  • 2 tablespoons red wine vinegar
  • 2 tablespoons orange juice (I used Navel oranges)
  • zest of 1/2 orange
  • 1/4 cup extra virgin olive oil
  • 1/2 cup crumbled goat feta
  • 1/4 lb wild arugula, washed and dried
  • sea salt
  • freshly cracked black pepper