Roasted Beet and Citrus Salad
When the weather is gray and chilly, eating greens sometimes feels like a punishment. Not this roasted beet and citrus salad, though. It’s from the new cookbook Food: What the Heck Should I Cook? by Mark Hyman, M.D., and it makes us feel like a million bucks.
“The natural sweetness of roasted beets combines with tangy citrus and spicy arugula to make this salad incredibly bright, fresh and flavorful,” Dr. Hyman says. “Beets are full of powerful antioxidants that fight inflammation and support detoxification.” A simple herby citrus dressing brings everything together.
Psst: To avoid turning your hands bright pink with those roasted beets, you can peel the skins with paper towels. But if you’re trying to be eco-conscious like we are, grab a dish towel that you don’t mind staining. Tie-dye is chic anyway.
We’ll be munching on this one until April (on our couch, of course).
Excerpted from Food: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, M.D. Used with permission of Little, Brown and Company, New York. All rights reserved.
2 medium red beets
2 medium golden beets
½ cup raw walnuts
6 Valencia oranges (or a mix of other types, like navel and blood)
¼ cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
8 cups baby arugula
1. Preheat the oven to 350°F. Place the beets in a glass baking dish or Dutch oven. Add 1 cup water and cover. Roast until the beets can be easily pierced with a knife, 50 minutes to 1 hour. Cool completely.
2. Meanwhile, spread the walnuts on an unlined baking sheet and toast in the oven until fragrant, about 5 minutes. Cool, then roughly chop and set aside.
3. Use your hands to remove the skins from the beets, then cut off the tops and bottoms. Slice the beets into thin rounds, about ⅛ inch thick, and set aside.
4. Peel 4 of the oranges and then cut off the tops and bottoms. Stand an orange on a cut end and, using a sharp knife, pare away the rind and white pith in strips from top to bottom, following the contour of the fruit. Lay the orange on its side and cut into ¼-inch-thick rounds, yielding 6 to 8 slices. Repeat with the remaining trimmed oranges.
5. Grate the zest from the remaining 2 oranges into a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, salt and pepper to make the dressing.
6. Place the arugula in a bowl and toss with ¼ cup of the dressing. Arrange the dressed greens on a platter, then lay the beets and oranges on top. Sprinkle with the toasted walnuts and drizzle with more dressing.