Looking for a vibrant salad that not only tantalizes your taste buds but also nourishes your body? Look no further than this Warm Beet Orange Salad! Bursting with color and flavor, this delightful dish combines the earthiness of roasted beets with the bright, citrusy sweetness of fresh oranges, all atop a bed of peppery arugula. Topped with creamy feta cheese and drizzled with balsamic vinaigrette, it’s the perfect side or light meal that’s sure to impress at your next gathering. Ready to elevate your salad game? Let’s dive into this simple yet stunning recipe that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and sliced
- 2 oranges, segmented
- 4 cups arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare the beets.
- Wash the beets thoroughly under running water to remove any dirt. Trim the tops and tails, but leave the skin on to retain moisture while roasting.
- Wrap each beet individually in aluminum foil, ensuring they are tightly sealed. Place the wrapped beets on a baking sheet to catch any drippings.
- Roast the beets in the preheated oven for about 30-40 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beets.
- While the beets are roasting, prepare the oranges. Cut off the top and bottom of each orange to create a flat surface. Stand the orange upright and carefully slice off the peel and pith, following the curve of the fruit.
- Once peeled, segment the oranges by cutting between the membranes to release the individual segments. Set aside in a bowl.
- After the beets are done roasting, remove them from the oven and allow them to cool for a few minutes. Once cool enough to handle, peel off the skin using your fingers or a paper towel. The skin should come off easily.
- Slice the roasted beets into thin rounds or wedges, depending on your preference.
- In a large serving bowl, combine the arugula, sliced beets, and orange segments. Gently toss to mix the ingredients without bruising the arugula.
- Sprinkle the crumbled feta cheese over the salad mixture, adding a creamy texture and flavor contrast.
- Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve the warm beet orange salad immediately, garnished with additional feta if desired. Enjoy this colorful and nutritious dish!
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh, organic beets and oranges. The quality of your produce will significantly enhance the overall taste of the salad.
- Roasting Beets: Make sure to roast the beets until they are fork-tender. If you have larger beets, you may need to adjust the roasting time accordingly. Don’t rush this step; perfectly roasted beets are the star of the dish!
- Segmenting Oranges: When peeling and segmenting the oranges, take your time to remove all the pith for a sweeter flavor. This technique also enhances the presentation of your salad.
- Balancing Flavors: If you prefer a sweeter salad, consider adding a touch of honey to your balsamic vinaigrette. This will complement the tartness of the feta and the earthiness of the beets beautifully.
- Serving Fresh: This salad is best enjoyed warm and fresh. If you need to prepare it in advance, roast the beets and segment the oranges ahead of time, but assemble the salad right before serving to maintain the arugula’s crispness.
- Add Your Twist: Feel free to customize the salad by adding nuts like walnuts or pecans for extra crunch, or even some avocado for creaminess. The possibilities are endless!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 6mg
