Delicious and impressive arugula salad tossed with a tangy balsamic vinaigrette and plated with orange slices, toasted pecans, feta and roasted beets.
Beets are one food that I never thought I would like in a million years. They taste like dirt and are normally downright foul. There has been this resurgence of beet love lately though that has put them in a whole new light for me. My change of heart all started with borscht (yum), and then shortly after pickled beets sealed the deal (double yum). Ever since, I have been dabbling with adding them to all kinds of things – salads, smoothies, tacos – you name it and I’ll add a beet to it. When done right they add an earthy sweetness and bright splash of pink that can’t be beat (yeah, yeah – I know I’m terrible with puns, but just couldn’t help myself with that one).
I’ve made a beet and balsamic arugula salad a few times before, and it was good, but the orange and cheese really takes it to a whole new level of deliciousness. The splash of citrus and saltiness of the feta bring out the best in the peppery arugula. Half the calories come from the olive oil and you could definitely get away with using less dressing and/or adding more greens to lighten this arugula salad up a bit.
One thing I love about this tasty arugula salad is how versatile it is. It goes well with so many types of main courses – seafood, chicken, lamb, or you could easily add garbanzo beans or another type of protein for a one-dish vegetarian meal.
Beets, its what’s for dinner.
So, in other news, after posting my new chocolate zucchini bread recipe earlier this week and talking about how great it was to get a few hours to spend tidying things up on here, I tried making a few more changes… and crashed everything! After a few too many curses, I had to suck it up and start from square one with re-doing all of the new formatting changes I made over the weekend. It was a big downer and I’m still not fully over it, but it has spurred action on getting some design help. Things aren’t back to the way they were yet, but I’m working on it and it might end up working out for the best in the long run. Learning basic coding has just been added to my “To Do” list.
For our anniversary last month, my (awesome) husband hired a friend to help me do some design work since he knows I’ve been spending a fair amount of my free time on this website the past few months. After I got over the mortification from someone I know (other than my parents) seeing my little blog, now I’m really excited to get some help! The drafts he sent me look awesome – stay tuned for the new design!
- 2 beets
- 1 Tbsp. olive oil
- Salt and pepper
- 1 10oz. package of arugula
- ½ cup toasted pecans
- ¼ cup crumbled feta
- 1 orange, peeled, and thinly sliced (zest orange before peeling and reserve zest for dressing)
- 2 Tbsp. balsamic
- ¼ cup olive oil
- ⅛ tsp. black pepper
- ½ tsp. salt
- ½ tsp. Dijon mustard
- 1 Tbsp. orange zest
- Preheat oven to 450 degrees F. Scrub beats and slice off both the stem and root end. Cut in half once and then cut into wedges.* Rub beets with oil and sprinkle with salt and pepper to season. Bake in pre-heated oven for 20 – 25 minutes until fully cooked.
- While beets are roasting, add all dressing ingredients to a small container with a tightly sealing lid. Shake to mix well.
- Toss arugula and dressing. Lay salad out on serving plate. Add feta, toasted pecans, orange slices, and roasted beets. Sprinkling feta on last minimizes discoloration from the beets.