Organic Bound

This Salad’s a Showstopper

May 2014

Got guests? A special occasion? Looking for some “wow”? This delicious showstopper salad delivers a riot of color and flavor: earthy-sweet roasted beets, gently peppery baby arugula, bright and juicy citrus, creamy feta and toasty walnuts — a gorgeous combination on your plate and your palate!

Here on the Central Coast of California, we're lucky to have perfect conditions for baby beets to thrive year-round; but don't worry if you can't find baby beets, larger ones will do just fine.

Blood oranges are spectacular in this salad, but if they're not available, don't hesitate to make it with any oranges you like. Their sweet acidity sets up a delicious contrast with the smooth white feta and crunchy nuts. This recipe is flexible enough to make great use of what you have on hand; fresh goat cheese works as nicely as the feta, and you can easily substitute organic spring mix for the arugula.

Roasted Beet and Arugula Salad with Walnuts and Feta Cheese

Prep Time: 30 mins | Serves 4
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

1 pound roasted beets
5 ounces Earthbound Farm
     Organic Baby Arugula (1 package)
1/2 cup crumbled feta cheese
1/2 cup candied or toasted walnuts
2 blood oranges or navel oranges

1/2 cup roasted walnut oil
1/4 cup extra-virgin olive oil
1 tablespoon orange
     or blood orange juice
1 teaspoon finely grated orange zest
5 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

To make the vinaigrette, place the roasted walnut oil and all the dressing ingredients from there to the end of the list in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (This recipe will make about 1-1/4 cups of dressing; you'll use about 1/3 cup for the salad, or more to taste. Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)

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.

Per serving: Calories 600, Fat 55 grams, Cholesterol 15 mg, Sodium 480 mg, Carbohydrates 23 grams, Fiber 5 grams, Sugars 16 grams, Protein 8 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 20%, Vitamin C 60%, Calcium 20%, Iron 10%.

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