ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA

ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA image

Number Of Ingredients 15

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3/4 cup walnut halves
8 carrots (1 lb), peeled and sliced on the diagonal 1/2 inch thick
3 beets (1 lb), scrubbed but not peeled
Salt and pepper
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 rosemary sprig
2 thyme sprigs
2 garlic cloves
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon orange zest
3 blood or navel oranges
5 ounces baby arugula
1 tablespoon snipped chives
2 teaspoons lemon thyme leaves

Steps:

1. Preheat the oven to 400. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes. 2. Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and 1 tbspn olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic. 3. Whisk the lemon juice and vinegar with remaining oil, add zest and salt and pepper. 4. Peel and slice the oranges crosswise. 5. Peel and slice beets crosswise. Place in the edges of a platter, then scatter the oranges and carrots. Drizzle with 1/2 cup olive oil. 6. Toss arugula with remaining dressing, add to platter, then add the rest of the ingredients.