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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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âThis recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. Jill prefers to use hazelnut oil in this salad if you can find it. âJill Anderson, Sleepy Eye, Minnesota Ingredients:
8 whole fresh beets |
cooking spray |
1-1/2 cups orange juice |
1 shallot, chopped |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/2 teaspoon grated orange peel |
1/8 teaspoon salt |
1/8 teaspoon pepper |
6 cups fresh arugula or baby spinach |
3 tablespoons crumbled blue cheese |
3 tablespoons chopped hazelnuts, toasted |
Directions:
1. Scrub beets and cut into wedges; place on a baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
2. Meanwhile, for dressing, place orange juice in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from the heat. Whisk in the shallot, oil, vinegar, thyme, orange peel, salt and pepper. Set aside to cool.
3. Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing and toss to coat. Divide mixture among six salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts. Yield: 6 servings.
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