Golden Beet and Citrus Salad
Recipe by Kieran McCourt, Ambler Lead Cashier and Shuttle Columnist
- 1-2 bunches red or gold beets
- 3 navel or blood oranges, segmented; reserve one for dressing
- 1 medium red onion
- 5 oz. (5 cups) arugula
- ⅓ cup goat cheese, crumbled
- Olive oil to taste
- Preheat oven to 400°. Wash beets and trim if greens are still attached, leaving a bit of the stem for later handling. Wrap each beet in aluminum foil for larger-sized beets; smaller ones can be wrapped together with a touch of water. Roast until a paring knife or skewer easily pierces through the center.
- While beets are cooking, supreme and segment the citrus. First, cut the top and base of the orange so you have two flat sides. Place orange on a cutting board, cut side down, and, using a sharp knife and following the curve of the fruit, remove peel and pith without cutting too much of the flesh as you work. With the natural segment membrane as a guide, use a knife to cut along the inside of each membrane to cut free each segment. (Since this is labor intensive, canned mandarin segments or fresh clementines can be used as alternatives.)
- Thinly slice the red onion in half-moons lengthwise (from root to stem). In a bowl, sprinkle the cut onion with salt, massage in, and allow to sit for 10 minutes. The salt will mellow out the sharp flavor of the raw onion.
- Mix together a quick and simple vinaigrette of olive oil and fresh squeezed orange juice (one part juice to three parts oil) with salt and pepper.
- When beets are done, allow to cool until they’re easy to handle. Hold the beet in your hand with a paper towel, using the corners of the paper towel to peel off the skin. If skin is not coming off easily, the beets probably need to roast for a bit longer. Slice beets into rounds or chunks, as desired.
- Dress arugula and onions with the dressing. Arrange orange segments, beets, and goat cheese. Finish with salt, pepper, and a drizzle of olive oil.