If you're looking for a beautiful, easy salad to serve at Christmas, look no further!!
This stunning beet and arugula salad is incredible!
I absolutely love beets! I love everything about them! The flavor, the texture and the color.
I like to pair them with creamy goat cheese, nuts, peppery arugula and my AMAZING orange-dijon dressing!
INGREDIENTS FOR 4-6 PEOPLE
-1.5 Lbs beets (golden, ruby or candy cane if you're lucky enough to find them!)
-2-3 cups of arugula
-3 Tbsp chopped toasted pistachio nuts
- Juice and zest of one orange
-1/2 cup of flavorless oil (sunflower, grape seed, or a light olive oil)
-1 Tbsp Dijon mustard
-1/2 tsp salt
-Thyme (optional)
METHOD
1. Cut off the ends of the beets, coat them in EVOO and salt, wrap hem tightly in foil and roast them at 400F° between 45-60 minutes depending on the size
2. To check if they are cooked, insert a thin knife in the beets and if it goes in and out easily, they are ready, remember, they will continue cooking as they sit, so a little underdone is better
3. Once cooked, let them cool, peel them and slice them in wedges
4. Arrange them on a bed of arugula, sprinkle with goat cheese and pistacchio, and drizzle with the dressing! Buon Appetito Amici!
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