Roasted Beet and Citrus Salad

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🥗 To prep ahead, complete steps 1-2 and store everything separately. Complete step 3 just before enjoying.

Ingredients:

• 2 pounds medium beets
• 2 oranges (choose your favorite)
• 10 oz arugula
• 2 avocados
• 4 oz goat cheese
• ⅓ cup almonds, walnuts, pine nuts, or other favorite nut or seed

Dressing

• 7 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 ½ tsp balsamic vinegar
• 1 tsp Dijon mustard
• Ground black pepper
• Salt

Directions:

1. 🔪 Roast Beets (this can be done up to 3 days ahead and should be done at least 2 hours ahead so they have time to cook and cool).
1. Adjust an oven rack to the middle position and pre-heat the oven to 400 degrees.
2. Wash and dry the beets.
3. Trim the tops and bottoms.
4. Pull large enough sheets of tinfoil to wrap each beet individually.
5. Place each beat on a sheet of foil, rub oil all over, and sprinkle with salt.
6. Wrap each beet separately in foil and place on a rimmed baking sheet.
7. Cook the beets until soft and easily pierced with a knife. Depending on the size of the beets, I start testing them at about 45 minutes, but can take up to an hour.
8. Remove from the oven, open the tin foil to let the beets cool a bit.
9. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel—the skin should slide right off.
10. Cut each beet into bite size wedges.
11. Refrigerate and let completely cool before serving, at least an hour.
2. 🔪 Prep Dressing and Salad (can be done up to 3 days ahead).
1. Chop your nut or seed of choice if needed. Store in an airtight container in a cool dry spot if preparing ahead.
2. Peel the orange using a pairing knife, to remove the peel and as much white pith as possible (see this example up to step 2). Slice oranges into rounds or half moons. Store in an air tight container in the refrigerator if you’re prepping ahead.
3. Whisk together 6 tbsps of olive oil, sherry vinegar, balsamic vinegar, mustard, 1/4 teaspoon salt, and a pinch of pepper until fully emulsified. You can also put all of these ingredients in an air tight container and shake very well. Store in an air tight container in the refrigerator if you’re prepping ahead.
3. Serve
1. Toss the arugula with dressing in a large bowl, just enough dressing to coat all of the leaves.
2. Top with the chopped beets, oranges, a sprinkle of nuts, break up goat cheese over the salad, sliced avocado, and more dressing to taste.
3. Serve immediately.