Thursday, October 13, 2011

roasted beet and arugula salad with pomegranate seeds and feta cheese

I have had this salad in restaurants before so decided to recreate it at home for a fraction of the price.  You can use any type of salad green but I prefer arugula because of the peppery bite.  A, drizzled on italian dressing but I don't think it needs anything because of the natural juicyness from the oranges and beets.

Arugula Beet Salad

1/2 bag arugula, rinsed and spinned
1 beet, can use red or yellow
1/2 tbsp extra virgin olive oil
1/2 cup mandarin oranges, fresh or bottled
2 tbsp feta cheese or goat cheese
1/4 cup pomegranate seeds
Preheat oven to 425 degrees. Wash and scrub the beets.  Pour olive oil on beets and double wrap in aluminum foil.  Place in oven for an hour.  Check after 40-45 minutes to assure even roasting.

Meanwhile, wash the arugula and place in salad spinner (love this thing!). 

Remove beets from oven, allow them to cool for 10 minutes. 

Plate the arugula on plate and top with mandarin oranges, sliced beets, pomegranate seeds, feta cheese and salt/pepper.

No comments:

Post a Comment