Back to Orange, Roasted Beet, and Arugula Salad All Reviews for Orange, Roasted Beet, and Arugula Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5091_022310_salad.jpg
Ingredients Ingredient Checklist 1 large beet 2 navel oranges 1 tablespoon olive oil 1 tablespoon white-wine vinegar 1 teaspoon Dijon mustard Coarse salt and freshly ground pepper 2 bunches arugula, washed well and dried 5 ounces fresh goat cheese, crumbled
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 5091_022310_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
5091_022310_salad.jpg
5091_022310_salad.jpg
Ingredients
Ingredients
- 1 large beet 2 navel oranges 1 tablespoon olive oil 1 tablespoon white-wine vinegar 1 teaspoon Dijon mustard Coarse salt and freshly ground pepper 2 bunches arugula, washed well and dried 5 ounces fresh goat cheese, crumbled
Directions
Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
Reviews (3)
Add Rating & Review 69 Ratings 5 star values: 12 4 star values: 26 3 star values: 21 2 star values: 9 1 star values: 1
Reviews (3)
Add Rating & Review 69 Ratings 5 star values: 12 4 star values: 26 3 star values: 21 2 star values: 9 1 star values: 1
Add Rating & Review
69 Ratings 5 star values: 12 4 star values: 26 3 star values: 21 2 star values: 9 1 star values: 1
69 Ratings 5 star values: 12 4 star values: 26 3 star values: 21 2 star values: 9 1 star values: 1
69 Ratings 5 star values: 12 4 star values: 26 3 star values: 21 2 star values: 9 1 star values: 1
5 star values: 12 4 star values: 26 3 star values: 21 2 star values: 9 1 star values: 1
Martha Stewart Member Rating: Unrated 08/09/2010 For question #1 the reason may just be the author's preference, but what I've experienced using parchment paper vs. aluminum foil is that nothing can stick to parchment paper while it can stick/burn to aluminum foil Martha Stewart Member Rating: Unrated 07/20/2010 Why does this recipe call for 'parchment lined aluminum foil' when the recipe for roasted beet and blue cheese salad only requires simple aluminum foil? Martha Stewart Member Rating: Unrated 03/01/2010 what is the nutritional value of this salad???Martha Stewart Member
Rating: Unrated 08/09/2010
For question #1 the reason may just be the author’s preference, but what I’ve experienced using parchment paper vs. aluminum foil is that nothing can stick to parchment paper while it can stick/burn to aluminum foil
Rating: Unrated
Rating: Unrated 07/20/2010
Why does this recipe call for ‘parchment lined aluminum foil’ when the recipe for roasted beet and blue cheese salad only requires simple aluminum foil?
Rating: Unrated 03/01/2010
what is the nutritional value of this salad???
All Reviews for Orange, Roasted Beet, and Arugula Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orange, Roasted Beet, and Arugula Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
