Recipe

Roasted Beet and Arugula Salad with Walnuts and Feta Cheese

Roasted Beet and Arugula Salad Baby beets are grown year-round at our Carmel Valley farm where the cool Pacific fog rolls in like nature's air conditioner. Our Organic Kitchen roasts a jewel-like assortment, and they always sell out quickly. The vibrant colors and sweetness of the beets and blood oranges in this salad are accentuated by the creamy-white feta and crunchy nuts. Feel free to substitute mixed baby greens, mâche, or frisée for the arugula. Fresh goat cheese works just as nicely as feta. If you can't find baby beets, larger ones will do fine.

1 pound Roasted Baby Beets (page 228), at room temperature
About 1/3 cup Orange Walnut Vinaigrette (recipe follows) or Walnut Balsamic Vinaigrette (page 100)
5 ounces (about 6 cups) baby arugula, carefully rinsed and dried, if needed
2 blood oranges or naval oranges, segmented (optional; see sidebar, page 78)
¼ cup (1 ounce) crumbled feta cheese
½ cup Spiced Candied Walnuts (page 108), or ½ cup walnuts, toasted (see box, page 98)

1. Cut the beets in half or quarters so that they are bite size. If you are using larger beets, cut them into ½-inch dice. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. The salad can be prepared to this stage 1 day in advance, if desired.

2. Just before you plan to serve the salad, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to lightly coat the arugula, then taste to see if more vinaigrette is needed.

3. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments, if using, on top of the greens and sprinkle the feta and walnuts over them. Serve immediately.

Orange Walnut Vinaigrette

The candied walnuts and oranges in the roasted beet salad harmonize beautifully with the walnut oil and citrus in this dressing. Together, the flavors simply sing! The vinaigrette is also delicious drizzled over steamed green beans or grilled asparagus. Makes about 1¼ cups

½ cup good-quality roasted walnut oil (see sidebar, page 100)
¼ cup extra-virgin olive oil
1 tablespoon fresh 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
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Let the dressing sit at room temperature for 1 hour to allow the flavors to develop before serving. The vinaigrette can be refrigerated, tightly covered, for up to 1 month. Let it return to room temperature before using.