BEET ARUGULA AND FETA SALAD

BEET ARUGULA AND FETA SALAD image

Yield 4 people

Number Of Ingredients 16

1 lb roasted beets
5 oz Arugula (about 6 cups)
ÃÂÃÂ½ cup
crumbled feta cheese
ÃÂÃÂ½ cup candied or toasted walnuts
2 blood oranges or navel oranges (segmented)
ORANGE WALNUT VINAIGRETTE:
ÃÂÃÂ½ cup good-quality roasted walnut oil
ÃÂÃÂ¼ cup extra-virgin olive oil
1 Tbsp orange or blood orange juice
1 tsp finely grated orange zest
5 Tbsp sherry vinegar
2 tsp Dijon mustard
1 Tbsp finely minced shallots
ÃÂÃÂ¼ tsp salt
ÃÂÃÂ¼ tsp freshly ground pepper

Steps:

Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. (This step can be done a day in advance, if desired.) Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on the greens and sprinkle them with the feta and nuts. Serve immediately.