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Roasted Beet & Walnut Salad with Arugula & Blood Orange Vinaigrette

From Our Kitchen

Preheat oven to 375°F


1 cup blood orange juice
½ cup champagne vinegar
2 cups walnut oil
2 cups olive oil
1 tsp. dijon mustard
salt and pepper to taste

1 bunch beets (stems and leaves removed, beet scrubbed)
½ cup olive oil
2 handfuls arugula
2 handfuls mesclun greens
1 cup toasted walnuts


For dressing: Put orange juice in a pot at medium heat and reduce by half. Let cool. Whisk cooled juice, vinegar, and mustard together in a bowl. Slowly add both of the oils, whisking vigorously until emulsified. Can also be done using a blender.

For Salad: Rub beets with olive oil. Put them in a baking pan covered with foil. Roast for 45 minutes to 1 hour, or until tender. Let cool for 10-15 minutes. With a paper towel, gently rub the skin off, or use a knife. Cut beets into quarters and coat with some of the dressing, as well as salt and pepper to taste. Toss all of the greens with remaining dressing. Salt and pepper to taste. Put on plate. Scatter walnuts and beets around greens.