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Vibrant Orange & Beet Arugula Salad

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Vibrant Orange & Beet Arugula Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad

Equipment

  • Mason jar / bowl
  • skillet
  • serving bowl

Ingredients
  

  • ¼ cup sliced almonds
  • 5-6 oz baby arugula
  • 2 oranges peeled and sliced into thin rounds
  • ½ cup goat cheese crumbled
  • ¼ cup radishes thinly sliced and roughly chopped
  • a pinch ground cinnamon to sprinkle on top
  • 2 beets thinly sliced

Lemon dressing

  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1½ tsp honey
  • ¼ tsp salt

Instructions
 

  • First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
  • Peel the beets, rinse them and slice them thinly. In a large skillet, pour the olive oil, then heat to medium temperature. Add the beets. Sautee for 15 to 20 minutes. Taste to check the beets are fully cooked and no longer crunchy, or leave them on slow cooking heat for a few more minutes.
  • Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, beets, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
  • In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
  • Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.
Keyword arugula, Beet, Fall Harvest Salad, orange
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