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Roasted Beet and Citrus Salad

fall salad recipes
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Thank you Pure Wow for the recipe!

Ingredients

  • 2 medium red beets

  • 2 medium golden beets

  • ½ cup raw walnuts

  • 6 Valencia oranges

  • ¼ cup + 2 Tbsp extra-virgin olive oil 

  • 2 tsp chopped fresh thyme

  • ½ tsp sea salt 

  • ¼ tsp freshly ground black pepper

  • 8 cups baby arugula

Instructions

  1. Preheat your oven to 350°F. 

  2. Place the beets in a glass baking dish or a Dutch oven. Add 1 cup of water and cover. Roast until the beets can be easily pierced with a knife — 50 minutes to an hour. Allow them to cool completely. 

  3. Meanwhile, spread the walnuts on an unlined baking sheet and toast them in the oven until they’re fragrant — about 5 minutes. Let them cool, roughly chop them, then set them aside. 

  4. Use your hands to remove the skins from the beets then cut off the tops and bottoms. Slice the beets into thin rounds, about ⅛-inch thick. 

  5. Peel 4 of the oranges and then cut off their tops and bottoms. Stand an orange on the cut end and use a sharp knife to pare the rind and white pith in strips from top to bottom. Lay the orange on its side and cut it into ¼-inch thick rounds. This should yield 6-8 slices. Repeat this on the remaining trimmed oranges. 

  6. Grate the zest from the remaining 2 oranges into a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, and salt and pepper to make the dressing. 

  7. Place the arugula in a bowl and toss with ¼ cup of the dressing. 

  8. Arrange the dressed greens on a platter then lay the beets and oranges on top. Sprinkle with the toasted walnuts and drizzle with more dressing.

Find it online: https://shesafullonmonet.com/fall-salad-recipes/