Beet and Arugula Salad with Walnuts and Feta Cheese

[Guest guest]

Beet and Arugula Salad with Walnuts and Feta Cheese

 

1 pound cooked beets (roasted, steamed, or boiled)

About 1/3 cup Orange Walnut Vinaigrette (recipe follows)

5 ounces Baby Arugula (about 6 cups)

1/4 cup crumbled feta cheese

1/2 cup candied or toasted walnuts

Orange segments from 2 oranges (blood oranges, if available), optional

Cut the beets in half or quarters so they are bite-size. Place the

beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and

toss until the beets are coated. (This step can be done a day in

advance, if desired.)

 

Just before serving, place the arugula in a large salad bowl. Add

about 3 tablespoons of the vinaigrette. Toss to coat the leaves

lightly and taste them to see if more vinaigrette is needed.

 

Transfer the arugula to a platter or individual salad plates. Arrange

the beets and orange segments (if desired) on the greens and sprinkle

them with the feta and nuts. Serve immediately.

 

Orange Walnut Vinaigrette

 

The walnuts and oranges in the Beet and Arugula Salad harmonize

beautifully with the walnut oil and citrus in this dressing.

Together, the flavors simply sing!

 

Makes 1 1/4 cups

 

1/2 cup good-quality roasted walnut oil

1/4 cup extra-virgin olive oil

1 tablespoon orange juice or blood orange juice

1 teaspoon finely grated orange zest

5 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1 tablespoon finely minced shallots

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

 

Place all the ingredients in a glass jar and close the lid tightly.

Shake the jar vigorously to combine. Adjust the seasonings to taste.

Allow the dressing to sit at room temperature for 1 hour to allow the

flavors to develop before serving. Store the vinaigrette in the

refrigerator, tightly covered, for up to 1 month.

 

 

[Guest guest]

Terri,

This sounds wonderful!!!!! Can't wait to try this. Thanks for posting it.

Judy

-

Terri Partyka

Wednesday, April 09, 2008 10:03 PM

Beet and Arugula Salad with Walnuts and Feta

Cheese

 

 

Beet and Arugula Salad with Walnuts and Feta Cheese

 

1 pound cooked beets (roasted, steamed, or boiled)

About 1/3 cup Orange Walnut Vinaigrette (recipe follows)

5 ounces Baby Arugula (about 6 cups)

1/4 cup crumbled feta cheese

1/2 cup candied or toasted walnuts

Orange segments from 2 oranges (blood oranges, if available), optional

Cut the beets in half or quarters so they are bite-size. Place the

beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and

toss until the beets are coated. (This step can be done a day in

advance, if desired.)

 

Just before serving, place the arugula in a large salad bowl. Add

about 3 tablespoons of the vinaigrette. Toss to coat the leaves

lightly and taste them to see if more vinaigrette is needed.

 

Transfer the arugula to a platter or individual salad plates. Arrange

the beets and orange segments (if desired) on the greens and sprinkle

them with the feta and nuts. Serve immediately.

 

Orange Walnut Vinaigrette

 

The walnuts and oranges in the Beet and Arugula Salad harmonize

beautifully with the walnut oil and citrus in this dressing.

Together, the flavors simply sing!

 

Makes 1 1/4 cups

 

1/2 cup good-quality roasted walnut oil

1/4 cup extra-virgin olive oil

1 tablespoon orange juice or blood orange juice

1 teaspoon finely grated orange zest

5 tablespoons sherry vinegar

2 teaspoons Dijon mustard

1 tablespoon finely minced shallots

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Place all the ingredients in a glass jar and close the lid tightly.

Shake the jar vigorously to combine. Adjust the seasonings to taste.

Allow the dressing to sit at room temperature for 1 hour to allow the

flavors to develop before serving. Store the vinaigrette in the

refrigerator, tightly covered, for up to 1 month.