Beet and Arugula Salad with Walnuts and Feta Cheese

The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts. Blood oranges are spectacular, but if they are not available, do not hesitate to make this delicious salad with any oranges you like. You can easily substitute mixed baby greens, mache or frisee for the arugula.

Serves 4 as a side salad

Ingredients

• 1 pound cooked beets (roasted, steamed, or boiled)
• About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/4 cup (1 ounce) crumbled feta cheese
• 1/2 cup candied or toasted walnuts
• 2 blood oranges (if available) or navel oranges, segmented (optional)

Directions

Cut the beets in half or quarters (if you’re using larger beets, cut into 1/2-inch dice) so they’re bite-size.

Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)

Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.

Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.

Orange Walnut Vinaigrette

The walnuts and oranges in the Beet and Arugula Salad harmonize beautifully with the walnut oil and citrus in this dressing. Together, the flavors simply sing!

Makes 1 1/4 cups

Ingredients

• 1/2 cup good-quality roasted walnut oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon orange juice or blood orange juice
• 1 teaspoon finely grated orange zest
• 5 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

Place all the ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste.

Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving.

Store the vinaigrette in the refrigerator, tightly covered, for up to 1 month.

Right now, we are giving away five (5) copies of Food to Live By: The Earthbound Farm Organic Cookbook.

Winning is easy. All you need to do to enter is to leave a comment here on the blog about your favorite salad (personally mine is spinach salad with bacon and hardboiled eggs).

You will be automatically entered into the giveaway drawing with your comment. Five random winners will be selected from all the commenters; each will receive one copy of the book.

The contest runs through next Friday, January 9, 2009 at 11:59pm CT. Please only enter once and leave your email address in the appropriate spot so that we can contact you.

Photo credit: Earthbound Farm Organic

Post from: Blisstree

Beet and Arugula Salad with Walnuts and Feta Cheese