Once Memorial Day rolls around, it typically signals the start of the summer season! Although we don’t get as much seasonal temperature variation in South Florida, I still prefer to eat lighter, simpler meals in the summertime. That means plenty of grilled dishes and yummy salads filled with fresh, local Florida produce.
Roasted Beet and Arugula Salad with Orange Beet Vinaigrette
- 4 medium red or golden beets (about 12 ounces), scrubbed clean
- Olive oil
- 4 ounces baby arugula
- ¼ cup walnuts, chopped
- 1 ounce goat cheese, crumbled
Orange Beet Vinaigrette:
- ½ cup Natalie’s Orange Beet Juice
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Preheat oven to 400°F.
- Trim the tops off the beets and drizzle them with some olive oil. Line a baking sheet with foil and place the beets on it. Cover the beets with a second piece of foil, folding the edges to seal them. Roast in the oven until beets are fork tender, about 1 hour. Let cool slightly and then peel off the beet skins with a knife (do this under running water to minimize staining).
- While the beets are cooking, make the vinaigrette. Whisk the Natalie’s Orange Beet Juice, vinegar, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking continuously until incorporated. Season the vinaigrette with salt and pepper to taste.
- Cut the beets into wedges and toss them with about 2 tablespoons of the vinaigrette (the warm beets will absorb the vinaigrette better).
- Place the arugula in a salad bowl and toss it with just enough vinaigrette to coat the leaves. Pour the remaining vinaigrette into a mason jar or other container to serve on the side. Top the arugula with the roasted beets, walnuts and goat cheese. Enjoy!