Truthfully I never used to like beets. I like to think I have matured.. or grown up.. or maybe I just got better at cooking. Maybe one day I will also like scotch.
Ha. That’s a joke. Scotch smells like peat moss. I will never understand it.
Citrus pairs quite well with earthy beets. Orange and beet salad is fairly standard, but throw some feta in to liven up the beets and crunchy pecans and heck why not some arugula too for colour and you have a beautiful, eye-catching summer salad.
This idea for a salad caught my eye at my local butcher shop – so I had to share. It’s one of my favourites, and since when I discover a new recipe I like to eat copious amounts of it, this was a much more economical way to get my fill.
And it’s easy on the eyes.
Beet & Orange Salad with Feta & PecansPrint Recipe
- 3 large orange beets
- 2 large red beets
- 2 naval oranges, segmented
- 1/2 cup roasted pecans chopped
- 1/2 cup crumbled feta cheese
- 3 cups baby arugula (a small handful reserved)
- juice of 2 oranges
- 2 tbsp apple cider vinegar
- zest one lemon
- 4 tbsp lemon juice (1/2 a lemon)
- salt to taste
Preheat the oven to 400 degrees F. Rinse beets and trim tails. Wrap each beet in aluminum foil and place on a tray. Roast for ~40-60 minutes or until tender when pierced with a fork. Allow to cool slightly before peeling off the skin.
Chop beets into large cubes and place in separate bowels according to colour (or one bowl if you don't mind the purple ones leeching too much of their colour onto the orange beets).
Combine the dressing ingredients and divide between the 2 bowls of beets. Allow to marinate for 20 minutes.
Place arugula on the bottom of a serving dish. Toss the beets together briefly in one bowl before spooning on top of the arugula. Scatter the top of the salad with the pecans and feta and the reserved arugula. Enjoy!