ARUGULA, BEET, ORANGE AND GOAT CHEESE SALAD

Arugula, Beet, Orange and Goat Cheese Salad image

Provided by Marilena Leavitt

Categories Salad

Time 15m

Yield serves 4

Number Of Ingredients 13

½ lb. baby beets, cooked
3 TBSP. sherry vinegar
3 TBSP. extra virgin olive oil
3 TBSP. walnut oil (or more olive oil)
2 tsp. honey
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 large orange, segmented
2 cups baby arugula, packed
1 cup red leaf baby lettuce
1-2 oz. goat cheese, crumbled
¼ cup walnuts, toasted and chopped
½ small avocado, peeled, and sliced (optional)

Steps:

Roast the beets (see note below). As soon and you can handle them, peel them and then slice them into ½-inch thick wedges or slices and set aside in a medium bowl.
Prepare the vinaigrette by whisking together the vinegar, oils, honey, salt and pepper. (It should make ⅓ of a cup of vinaigrette). Taste it and adjust the seasoning. Pour half of it over the beets and toss well to combine. Cover and let sit for 30 minutes. (Tossing the still-warm beets with the vinaigrette will enhance their flavor.).
With a sharp knife, cut away the peel and pith from the orange. Hold the orange over a small bowl (to catch the juices) and using a paring knife, slice between the membranes to release segments. Set them aside. Add any accumulated juices to the bowl with the beets.
Arrange the arugula and the baby lettuce on a serving platter. Spoon beets over arugula and drizzle with the remaining vinaigrette. Arrange the orange segments over salad and the crumbled goat cheese. Add the sliced avocado (if using) and the toasted walnuts. Season lightly, with some salt and pepper to taste and drizzle with extra olive oil.