Roasted Carrot and Beet Salad with Oranges and Arugula

Roasted Carrot and Beet Salad with Oranges and Arugula

Total Time: 1 hour, 45 minutes

Yield: 6

Ingredients

  • 3/4 cup walnut halves (3 ounces)
  • 8 carrots (1 pound), peeled and sliced on the diagonal 1/2 inch thick
  • 3 beets (1 pound), scrubbed but not peeled
  • Salt and freshly ground pepper
  • freshly ground pepper
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 garlic cloves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely grated orange zest
  • 3 blood oranges or navel oranges
  • 6 loosely packed cups baby arugula (5 ounces)
  • 1 tablespoon snipped chives
  • 2 teaspoons lemon thyme leaves

Instructions

  1. Preheat the oven to 400°. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes. Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets. Let cool. Discard the herbs and garlic.
  2. Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest; season with salt and pepper.
  3. Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
  4. Peel the beets and thinly slice them crosswise. Arrange the beet slices around the edge of a large platter. Scatter the oranges and carrots over the beets. Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
  5. In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Mound the arugula in the center of the platter. Scatter the toasted walnuts, chives and lemon thyme around the platter and serve right away.

Notes

http://plant-it-forward.org/roasted-carrot-and-beet-salad-with-oranges-and-arugula/

Orange Vinaigrette

Orange Vinaigrette

Ingredients

  • ¼ cup orange juice
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. Dijon-style prepared mustard
  • 2 tsp. honey
  • 1/8 tsp. cracked black pepper

Instructions

  1. In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving
  2. http://allrecipes.com/recipe/orange-vinaigrette/
http://plant-it-forward.org/orange-vinaigrette/

Orange Aioli With Grains and Roasted Beets

Orange Aioli With Grains and Roasted Beets

Ingredients

  • 2 organic oranges
  • 1 whole egg
  • 1 teaspoon Dijon mustard
  • 2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt
  • 2 to 3 teaspoons fresh lemon juice (to taste)
  • 1/2 cup canola oil
  • 1/4 cup extra virgin olive oil
  • 1 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender
  • Cooked wheat berries, bulgur, barley or quinoa

Instructions

  1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.
  2. Mash the garlic in a mortar and pestle with the salt, and add 1 teaspoon of the lemon juice. Let sit for 10 minutes. This will soften the sharpness of the garlic.
  3. Place the egg in a food processor fitted with the steel blade. Add the mustard, and turn on the machine. When the egg is frothy, begin to slowly drizzle in the canola oil and then the olive oil with the machine running. Stop the machine, and add the garlic, remaining lemon juice and orange peel. Process until well blended. Taste, adjust salt and remove to a bowl. Serve with roasted beets, peeled and cut in wedges or sliced, their cooked greens, and cooked bulgur, barley, quinoa or wheat berries.
  4. Yield (aioli): 1 cup, serving six to eight.
  5. Advance preparation: The beets and greens will keep for four or five days in the refrigerator. The aioli will keep for about three days.
http://plant-it-forward.org/orange-aioli-with-grains-and-roasted-beets/