Roasted Golden Beet & Blood Orange Salad
This salad combines many of my favorite flavors of the season -- fresh arugula, roasted golden beets, fennel, and blood orange. Beautiful, healthy, and easy! You can substitute red beets if you cannot find golden beets, but beware -- their red juice will run all over your plate.
2 large golden beets or 3 - 4 small golden beets, tops removed
3 cups arugula or mixed greens
2 blood oranges, peeled and cut into wedges
1/2 fennel bulb, thinly shaved
1/2 cup crumbled goat cheese or feta cheese
1/2 cup toasted walnuts, almonds, or pistachios
1. Preheat oven to 375 degrees F. Wrap beets in aluminum foil and place on baking tray.
2. Roast in oven for approximately 1 hour, until beets are fork tender. Allow to cool completely; when beets are cooled, remove from aluminum foil and remove skins, then slice into 1/4 inch thick slices.
3. Prepare the salad on a large plate or platter with the arugula or greens as the base of the salad. Add sliced beets, shaved fennel, and orange slices on top of the greens; sprinkle evenly with crumbled cheese and toasted nuts of choice.
4. Dress with a drizzle of olive oil and vinegar; salt and pepper to taste.