Beet & Orange Salad with Arugula Pesto
Yield: 2 servings
By this point in time, during these long winter days, I have morphed into a fiend for freshness. As spring approaches I am drawn toward making salad after salad; trying to recreate the taste of summer in my mouth. If I can taste summer, it must be just around the corner…. Right??
This Beet and Orange Salad with Arugula Pesto Recipe comes pretty close - with its vibrant, citrusy flavors. I can almost taste the sunshine in the lemon juice, the t-shirt-season in the arugula, and the smell of freshly dug-up garden in the beets. Winter, your days are numbered. Beware.
When I first dreamed up this salad, I started with a hearty bed of arugula, and topped it with navel orange and beet slices. Drizzled with a light lemon juice and olive oil vinaigrette. Yum. But not particularly exciting to look at. This version makes use of the same ingredients, but allows for a much prettier presentation.
¼ cup pine nuts, toasted (may substitute toasted walnuts)
2 cups baby arugula
1 Tbsp lemon juice, freshly squeezed
1 Tbsp & 1 tsp extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1 navel orange, Supreme (cut into sections)
1 small canned, pickled beet, sliced thin either with a knife or a mandolin
Baby Arugula, thinly sliced
Toasted pine nuts
1. Place toasted pine nuts, arugula, lemon juice and olive oil in a food processor. Process until well mixed, but slightly chunky. Then, stir in salt and pepper to taste and mix to combine. Set aside.
2. Arrange thinly sliced beets and orange sections on a plate with dollops of pesto. Garnish with toasted pine nuts and thin slices of baby arugula. Drizzle lightly with olive oil and serve.
3. If you’re feeling more like a traditional salad, then toss the beets and orange slices together and dollop pesto on top. Mix well and serve.
Just beet-ware: Mixing beets with oranges is the leading cause of pink orange slices. Still delicious, just odd looking.
Julie Fenn is a Holistic, Natural Foods Chef, cooking snow or shine, in Denver, Colorado. She graduated in 2013 from the Natural Gourmet Institute in New York City and now combines her holistic culinary expertise with almost a decade of experience working as a Registered Nurse.
You can find her creating, photographing and taste-testing her way across the Front Range.
Her Website is: www.DynamicShallot.com