1 bunch of beets, leaves removed - about 4 or 5 medium sized
2 large navel oranges, peels cut off with a small knife and sliced
1 bunch of arugula leaves, cleaned, and any thick stems removed
Several thin slices of red onion
1/4 cup chopped walnuts
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
2 garlic cloves, minced
½ tsp grated orange peel
Salt and pepper to taste
Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins and slice into thick wedges.
Whisk the vinegar, olive oil, garlic and orange peel in a small bowl to blend.
Compose individual salad plates with arugula, a few slices of orange, a few beet wedges, a few slices of red onion and a few chopped walnuts. Sprinkle dressing over the individual salads.
Notes: Beets are rich in nutrients and low in calories! They are a natural cleanser and detoxifier and are known to nourish the bloodstream and support the liver. Look for them at the farmer’s market this spring and be sure to save the beet greens to steam or sauté for another meal.