BS' in the Kitchen

To continue on with the beet recipes, here is a super easy, light, and tasty salad I made a couple weeks ago, since blood oranges were in season! If you haven’t tried a blood orange, you need to! They are really unique looking and taste great; I would describe their flavour as a orange/grapefruit hybrid.

 Roasted Beet, Blood Orange, Goat Cheese & Arugula Salad

• 4-5 Beets
• 2-4 Blood Oranges
• Goat Cheese
• Arugula
• Olive Oil

First things first, get your oven preheating to 375°F. While your oven is heating up, skin the beets, slice them evenly, and toss them with a little bit of olive oil. Once your oven has heated up, spread the beets out in a pan with some tin foil (for easy clean up) and roast for 20-30 minutes until they reach desired tenderness.

While your beats are cooking, you can peel and slice your oranges, as well as your goat cheese. I haven’t provided specific amounts for the goat cheese and arugula, as I believe it’s best to add as much as you deem necessary! Once the beets have finished, let them cool a bit and put them in the salad warm  or if you prefer, cool them off in the fridge and put them in cold.

While I didn’t put dressing on this salad, you are more than welcome to put your favourite on (some balsamic vinegar or just a splash of olive oil would taste great!). I found the juice from the beets and oranges provided a really light and fresh dressing which worked well with the salad. If you serve the salad in a large bowl and mix everything around, the goat cheese also begins to coat the arugula  and tastes awesome!

For those who can’t find blood oranges, you could swap in oranges, grapefruits or both in place of them. There are so many great flavours in this salad, from the earthy beets, citrus oranges and creamy, rich goat cheese, it’s a perfect fresh summer salad!

Hope you enjoy!

Bob