Orange and Beet Salad


For the Vinaigrette

¼ cup olive oil

2 tbsp shallot, minced

2 tbsp red wine vinegar

1 tsp liquid honey

pinch of salt and pepper

For the Salad

4 beets

3 navel oranges

1⁄3 cup pecan pieces

1 piece Parmigiano-Reggiano cheese

2 cups arugula or watercress, trimmed

For the Vinaigrette

Whisk together oil, shallot, vinegar, honey, salt and pepper; set aside.

Trim off beet tops and roots.

In pan of boiling water, cover and cook beets until fork tender, 25 to 30 minutes.

Drain and cool, then peel beets and slice crosswise into ¼" thick slices.

Cut off rind and outer membrane of oranges.

Cut oranges crosswise into ¼" thick slices.

In small dry skillet, toast pecans , for 3 minutes over medium low heat, stirring often, until lightly browned, then let cool.

Using vegetable peeler, shave Parmigiano Reggiano cheese into thin curls.

For the Salad

Mound arugula on platter or individual plates.

Overlap beets and oranges.

Sprinkle with pecans, then drizzle with vinaigrette.

Scatter cheese all over. Enjoy!
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