If December was a month of indulgences, sweet treats and special meals, January signals a fresh start of mindful eating and smart food choices. I am not a big fan of fad diets that exclude whole food groups because they usually are hard to keep. But, I do believe in a balanced and more thoughtful approach to meal planning. I could never give up bread or pasta, but I can control the portions and the frequency of when I eat them, and most times I try to balance it with something lighter and equally as delicious.
Enter this bright arugula, beet, orange, and goat cheese salad. The peppery arugula goes so well with the sweet roasted beets, the mellow oranges, and tangy goat cheese. A simple sherry vinaigrette and a handful of crunchy, toasted walnuts round up the flavors. You can enjoy this salad on its own as a light lunch, or, with a simple protein for a balanced dinner. I use Cara-Cara oranges in this recipe, as they are in season (and are also my favorites), but you can use any citrus fruit that you have on hand. Goat cheese is a classic combination with beets and walnuts, but crumbled Feta would be a good alternative.
I often get the question “how can I make my family eat more greens and vegetables?” I am afraid I don’t have the perfect answer, as my family eats tons of vegetables and grains without missing the meat and without complaining. Nevertheless, I am a believer in presentation: if a dish looks attractive enough, with bright contrasting colors and textures, even a picky eater will want to give it a try. They might even surprise you (and themselves) and ask for more!
- 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)
- 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.
Wow. All of my families favorite ingredients in one dish. Can’t wait to try this recipe .
Glad you like it Deborah! It is a very quick recipe, especially if you roast the beets ahead of time. You can even let them sit in the vinaigrette/marinade overnight in the fridge. Let me know how it turns out! ?
Happy New Year Marilena and Family!
I have a few beets from the organic farmer that delivers here in our London neighborhood…now I know what I am going to make one night next week!!
So good to hear from you Linda, Happy New Year to you and your family too!
I am so glad you are going to try this salad, I hope everybody likes it. We would love to hear from you, let us know how you like it living in London!
Marilena, this salad is FABULOUS!!! I made the whole recipe for just my husband and myself, and we almost finished it all! The vinaigrette itself is a perfect marinade for beets on their own –just delicious. This is a beautiful dish as well, perfect for a special dinner. The only substitution I made was blue cheese, for the goat cheese, because I happened to have it. Thank you for another outstanding recipe, Marilena!
I am so glad you tried the salad and that it was a success! I am sure blue cheese was a great substitute and I will try it this way next time I make it!?