August 03, 2012
Roasted Beet Salad
Serves Four
Ingredients:
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
2 Tablespoons Orange Juice
¼ Teaspoon Ground Cumin
¼ Teaspoon Freshly Ground Pepper
1/8 Teaspoon Salt
3 Small Beets
1 ½ Tablespoons Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper
2 Cups Arugula
1 Tablespoon Grated Orange Peel
Cook Beets:
Preheat oven to 350º. Peel and slice beets into ¼ inch slices. Toss with olive oil, salt and pepper, roast in oven for 30-40 minutes, or until beets are soft. Cool. Slice into ¼ inch slices.
Mix Ingredients for Dressing:
Olive Oil, Vinegar, Orange Juice, Cumin, Pepper and Salt.
Arrange Arugula on 4 plates, drizzle with half of the dressing, toss remaining dressing with beets. Top arugula with beets, garnish with Orange Zest.
Satinique Dinner Plate: $27.95/Each
