Beet Salad with Orange and Walnut

Crop Beets


1 bunch arugula  (and/or mixed salad greens)
2 pounds beets (red & golden)
1/2 cup shelled walnuts
2 blood oranges (or regular oranges)
2 Tbsp red wine vinegar
2 Tbsp orange juice
zest of half an orange
1/4 cup olive oil
S& P to taste

Preheat oven to 400 F.

Trim, wash and roast beets, tightly covered, with a splash of water.

Bake walnuts on baking sheet about 5 minutes till lightly browned (at same time).

Pare off top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the bitter white pith. Slice the oranges into 1/4 inch rounds.

Make a vinaigrette by mixing together the vinegar, orange juice, and the zest, finely chopped, and stirring in the olive oil. Season with S&P.

When beets are cool enough to handle, peel and slice into rounds. Toss gently with vinaigrette and arrange on a plate with arugula and oranges slices. Drizzle with any remaining dressing and garnish with toasted walnuts. Walnuts can be eliminated if allergic.

From Alice Waters': “Chez Panisse Vegetables”