Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.

  • Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.

  • Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

Reviews (3)

69 Ratings
  • 5 star values: 12
  • 4 star values: 26
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 1
Rating: Unrated
For question #1 the reason may just be the author's preference, but what I've experienced using parchment paper vs. aluminum foil is that nothing can stick to parchment paper while it can stick/burn to aluminum foil
Rating: Unrated
Why does this recipe call for 'parchment lined aluminum foil' when the recipe for roasted beet and blue cheese salad only requires simple aluminum foil?
Rating: Unrated
what is the nutritional value of this salad???