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Dairy
Easy
2-4 Servings
Allergens 
1 Hour
Diets
Roasted beets provide a huge dose of antioxidants from their dark, deep color. This salad has it all: color, crunch, sweet, and salty.
4 medium beets
2 navel oranges
2 tablespoons chopped walnuts
6 ounces arugula or spinach
1/4 cup Ta’amti Feta Cheese, crumbled
1 shallot, thinly sliced
3 tablespoons rice wine vinegar or Tuscanini White Wine Vinegar
2 tablespoons Tuscanini Olive Oil
2 teaspoons Haddar Dijon Mustard
1/2 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit.
Trim tops off beets and wrap tightly in foil. Place in a baking dish and roast 40–45 minutes, until tender. Remove foil and let cool.
To peel beets, wear gloves (as beets can temporarily stain skin) or rub off the peel with a paper towel. Slice thinly.
Peel oranges with a small knife to remove all the white pith. Working over a bowl, carefully run the knife along membranes to remove orange segments.
In a dry sauté pan, roast walnuts over medium heat until light golden, about two to three minutes (watch carefully so as not to burn them). Set aside.
Prepare vinaigrette: In a small bowl, whisk together shallot, vinegar, oil, mustard, salt, and pepper. Refrigerate until needed.
In a serving bowl, toss beets, orange segments, toasted walnuts, and arugula with dressing. Top with feta.
Photography by Heather Winters
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