Description
Roasted Beet & Orange Salad: Enjoy this colorful Mediterranean dish with whipped feta, arugula & toasted hazelnuts. Healthy & delicious!
Ingredients
Scale
- Main Players:
- 4–5 medium fresh beets (red or golden)
- 2 navel oranges, segmented
- 5 oz (140g) fresh arugula
- ½ cup raw hazelnuts
- Creamy Dream:
- 6 oz (170g) feta cheese, crumbled
- 1–2 tbsp plain Greek yogurt (or milk/water)
- Zesty Dressing:
- ¼ cup good quality olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey (or maple syrup)
- ½ tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- Fresh mint leaves, chopped (optional, but lovely)
Instructions
- Roast Those Beets:: First things first, get those beets ready! I scrub them clean, trim the ends, and toss them with a glug of olive oil, a pinch of salt, and a good crack of black pepper. Wrap them snugly in foil – I usually do individual packets to ensure even cooking, but a big foil pouch works too. Pop them into a 400°F (200°C) oven for about 40-50 minutes, or until they’re tender when poked with a fork. This is where the magic happens, transforming them into sweet, earthy gems. This is also where I sometimes forget to set a timer, resulting in overly soft beets – don’t be like me!
- Whip Up the Feta:: While the beets are doing their thing, let’s get that dreamy whipped feta going. In a food processor, combine the feta cheese with a tablespoon or two of Greek yogurt (or a splash of milk/water if you’re dairy-free). Blend until it’s super smooth and fluffy, almost like a cloud. You might need to scrape down the sides a few times. I honestly didn’t expect it to be so good the first time I tried it, but it transforms the feta into something truly special. Don’t over-process, or it can get too thin.
- Prep the Oranges and Hazelnuts:: Next, grab your oranges. Carefully slice off the top and bottom, then stand them on a cutting board and slice downwards to remove the peel and pith. Then, slice between the membranes to get those beautiful, juicy segments. For the hazelnuts, toast them lightly in a dry pan over medium heat for about 5 minutes until fragrant and their skins start to loosen. Let them cool, then rub them in a clean kitchen towel to remove most of the skins. The smell of toasting nuts is just lovely!
- Whisk the Dressing:: In a small bowl, whisk together a few tablespoons of olive oil, a splash of red wine vinegar, a teaspoon of honey, and a tiny dab of Dijon mustard. Season with salt and pepper to taste. Give it a good whisk until it’s emulsified and looks slightly creamy. I always taste it here, adjusting the sweet-tart balance until it’s just right. Sometimes I add a bit more honey, sometimes more vinegar – it really depends on my mood, and the oranges!
- Assemble Your Salad:: Once the beets are cool enough to handle, peel them (the skins should slip off easily now!) and cut them into wedges or chunks. Arrange a bed of fresh arugula on a serving platter or individual plates. Dot generously with spoonfuls of the whipped feta. Scatter the roasted beet wedges and orange segments over the arugula and feta. This is where the colors really start to sing, honestly. It’s such a pretty dish, even with my usually messy assembly style.
- Finish and Serve:: Finally, drizzle the prepared dressing generously over the entire salad. Sprinkle with the toasted hazelnuts and, if you have some, a few fresh mint leaves for an extra burst of freshness. Take a moment to admire your handiwork! It should look vibrant and inviting. The aroma of sweet beets, zesty orange, and nutty hazelnuts is just divine. Serve it up and watch it disappear!