Blood Orange & Beet Salad

Dinner Club Diaries
by Dinner Club Diaries
4 servings
1 hr 15 min

I know in winter our bodies crave warm, cozy food like soups and stews. But one thing I really crave in winter is citrus! It must be that Vitamin C that we all really need. A favorite winter ingredient is blood oranges! And combined with fresh roasted beets in a salad... it's a sure fire winner. This salad starts with peppery baby arugula, creamy goat cheese, and spicy, crunchy pecans. Then we layer on the best part: fresh roasted beets with slices of beautiful blood oranges, all topped with a blood orange vinaigrette dressing. All together, it's the perfect combo of spicy, sweet, earthy, and just so fresh tasting! Enjoy this winter salad alongside your favorite hearty soup for a delicious winter meal!

Blood Orange & Beet Salad
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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For the Salad
  • 2 large fresh beets
  • 2 blood oranges
  • 1 package baby arugula
  • 4 oz crumbled goat cheese
  • 1 pkg spiced pecans (I prefer Trader Joe's)
For the Blood Orange Vinaigrette
  • 1/4 c olive oil
  • 1/4 c fresh squeezed blood orange juice (from 1-2 oranges)
  • 3 T balsamic vinegar
  • 1 T honey
  • S&P to taste
For the Blood Orange Vinaigrette
Combine all ingredients in a jar and shake to combine.
For the Salad
Roast the beets: Cut off beet tops and a little off the bottom so beets will sit upright. Wrap each beet separately in a piece of foil - no need to peel or even wash. Place beets on a foil-lined baking sheet (they will leak) and bake for about 1 hour at 350º, or until fork tender. Open foil packets and allow beets to cool. When cool enough to handle, rub beets with paper towel and skin will peel right off. Slice beets into rounds horizontally across the equator.
Slice the oranges: Start by cutting the stem ends off the oranges and placing flat on cutting board. With a knife, cut off the peel of the oranges from top to bottom, rounding your knife down as you go. When all peel is removed, slice the oranges horizontally across the equator.
Make the salad: toss the arugula with about half the vinaigrette and spread onto a platter. Arrange beet and orange slices on top. Then top with pecans and crumbled goat cheese. Serve with extra dressing drizzled over top.
  • Roast beets ahead of time to make assembling the salad quick and easy!
  • Honey goat cheese is also delicious in this salad.
Dinner Club Diaries
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