Roasted Beet Salad w/Blood Orange Vinaigrette (CSA SERIES)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and nutrition at a lower cost.

Cut a piece of foil and place the 5 beets inside.

Wrap the foil around the beets and crimp the edges tightly to avoid cracks or holes.

Place the foil packet on a sheet pan and cook in a preheated oven at 400°F for one hour.

While the beets are cooking, finely dice garlic scapes (or use 1 small clove of garlic) and add to a bowl.

Add olive oil, white wine vinegar, Dijon mustard, and the zest of one blood orange to the bowl.

Juice the same blood orange and add the juice to the vinaigrette mixture.

Add salt, black pepper, and honey to the vinaigrette and whisk everything together.

Once the beets are cooked, let them cool, then wear gloves to peel them by rubbing the skin off.

Cut off the root tips of the beets and chop them into bite-sized pieces, transferring them to a sheet pan.

Finely dice a shallot and peel and segment two blood oranges, cutting the wedges in half.

Spoon some of the blood orange vinaigrette into the bowl with the chopped beets and toss gently to combine.

Add the blood orange segments and diced shallot to the beets and toss gently again.

Transfer the mixture to a serving platter, placing arugula around the salad.

Scatter toasted walnuts over the salad, which were heated in a saucepan for about five minutes.

Finally, add crumbled goat cheese on top of the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens