Beetroot,Roasting,Salad,Black pepper,Vinaigrette,Olive oil,Eruca sativa,Sherry,Vinegar,Cashew

RECIPE: Roasted Beet & Blood Orange Salad

January 31, 2017

Roasted Beet & Blood Orange Salad (Baby Arugula / Spicy Cashews / Champagne Vinaigrette) 1 1/2 pounds medium gold beets 1 1/2 pounds medium red beets Extra virgin olive oil Salt Freshly ground black pepper 6 small blood oranges 1/4 pound baby arugula 1/4 cup finely chopped chives 1/4 cup sherry vinegar Preheat the oven to 400 degrees. Trim the tops and roots from the beets and wash well. Place the red beets on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with the gold beets. place both foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then...

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