Winter Salad: Beets & Clementines
This salad has winter written all over it.
All the components are in season and readily available.
Sometimes I roast my own beets, and mix them with jarred beets which are really sweet. You can also find great tasting prepackaged steamed beets sold vacuum packed.
Using prepackaged baby greens makes this an easy, delicious lunch.
To roast beets: trim the leaves and stems and scrub the beets clean.
Place trimmed beets in a piece of aluminum foil. Sprinkle with kosher salt and a tbsp of olive oil. Roast at 400F for 45 minutes or until the beets are tender.
When the beets are cool enough to handle, the skin will rub right off.
Slice anyway you like. I love the golden beets the best, they taste like candy!
To make the salad:
Quarter some roasted beets and toss them with clementine slices.
Add a handful of walnuts and 1/4 cup of feta cheese.
Place all in a bowl with baby arugula.
Make a dressing with a tablespoon of orange or lime juice, 1 tablespoon honey, & 2 tablespoons of white balsamic vinegar (if I am using jarred beets, then I use a tablespoon of beet juice instead of the honey).
Whisk in 4 tablespoons of walnut oil and a tablespoon of neutral oil, such as canola.
Drizzle dressing on salad right before serving.