Beet and Arugula Salad with Walnuts and Feta Cheese

4
Serves

The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts.

Blood oranges are spectacular in this salad, but if they're not available, don't hesitate to make it with any oranges you like. You can easily substitute spring mix, mâche or frisée for the arugula.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

Ingredients

1 pound cooked beets (roasted, steamed or boiled)
5 ounces Earthbound Farm Organic Baby Arugula (about 6 cups)
1/2 cup crumbled feta cheese
1/2 cup candied or toasted walnuts
2 blood oranges (if available) or navel oranges (segmented)
1/2 cup good-quality roasted walnut oil
1/4 cup extra-virgin olive oil
1 tablespoon orange or blood orange juice
1 teaspoon finely grated orange zest
5 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

To make the vinaigrette, place the roasted walnut oil and all the dressing ingredients from there to the end of the list in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (This recipe will make about 1-1/4 cups vinaigrette; you'll use about 1/3 cup for the salad, or more to taste. Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)

Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)

Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.

Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.