Orange Salad with Roasted Beet and Goat Cheese
Orange segments sweeten goat cheese and roasted beet in this salad, and the orange juice in the dressing doubles the citrus flavor.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2007
- 1 red beet (4 ounces)
- 2 navel or blood oranges
- 1 tablespoon olive oil
- 1 tablespoon white-wine vinegar
- 1 teaspoon Dijon mustard
- Coarse salt and ground pepper
- 2 bunches arugula (6 ounces each), stems trimmed
- 5 ounces goat cheese (1 small log), crumbled
Preheat oven to 450 degrees. Wrap beet tightly in aluminum foil, and place on a rimmed baking sheet. Cook until tender when pierced with a paring knife, 45 to 50 minutes. When cool enough to handle, remove skin by rubbing all over with paper towels. Cut beet into small wedges.
Meanwhile, segment oranges, and set aside; squeeze juice from membranes into a large bowl.
To orange juice in bowl, add oil, vinegar, and mustard; season with salt and pepper, and whisk to combine. Add arugula, and toss; divide among 4 plates. Top with beet wedges, orange segments, and goat cheese; serve immediately.