Wanting to eat a bit lighter and leaner these days?…………..
…………….. then you’re going to love this delicious salad from Lindsay, my daughter-in-law, whose culinary skills are an inspiration to family and friends alike!
Nick and I recently returned from visiting our family in London. We had a wonderful time while we were there! I know you have heard both Cait and Chris talk about the fabulous restaurant, Ottolenghi. Of course Nick and I had to try it too! It did not disappoint. Everything we tried was amazing and beautifully presented. We had this wonderful beet and blue cheese salad with orange dressing. While the beets were delicious, what really stood out to me was the dill and mint in the salad. It was such a fresh and unique taste. This past weekend when Nick and I went to pick strawberries, the farm had beets as well. I grabbed some, with the beet salad in mind. This salad was my recreation of our lunch. It turned out so well that we had it two nights in a row! We enjoyed it as is, but I think it would be delicious with grilled chicken if you wanted some extra protein. Just don’t leave out the dill and mint- they make the salad special. ~ Lindsay
Roasted Beet, Orange and Arugula Salad w/ Honey-Orange Vinaigrette
Ingredients for the dressing:
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup orange juice
1 teaspoon dijon mustard
1 tablespoon honey
salt and pepper to taste
Directions for the dressing,
1. Combine all ingredients in a jar and shake until well mixed.
Ingredients for the salad:
1 bunch beets, cleaned and roasted, see directions below
2 oranges, peeled and cut into segments
1 avocado, peeled, cored and diced
1/3 cup blue cheese, crumbled
1/4 cup slivered almonds, toasted
4-6 cups arugula
small handful of mint leaves, rolled up and sliced
small handful of dill, chopped
Directions for the salad:
1. To roast the beets, start by trimming the ends and scrub them until clean. Place on a piece of foil, drizzle with olive oil and sprinkle with sea salt. Fold the foil to make a sealed package. Roast at 400 degrees F for about 45 minutes or until beets are tender. Allow to cool, then rub the skins off. This can be done ahead, if desired and beets can be refrigerated till ready to use.
2. To assemble the salad place arugula, mint and dill in a large bowl and toss with a small amount of dressing. Divide arugula mixture among 4 plates and top with the beets, oranges, avocado, blue cheese and almonds. Season with sea salt and freshly ground pepper. Enjoy!