Roasted Beets and Wilted Greens Salad with Orange Vinaigrette
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This dish is time-consuming, but it's not complicated. It's a wonderful starter for an elegant holiday meal.
INGREDIENTS
1/2 Vidalia onion, cut into thin slices
2 to 3 bunches arugula
6 beet bulbs
2 teaspoons grated orange zest
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oilPreheat the oven to 350 degrees. Rinse the beets, but don't peel them. Wrap the beets individually in aluminum foil. Place them directly on the center rack of the oven and bake about 45 to 55 minutes, or until tender when pierced with the tip of a sharp knife.
Rinse and dry the arugula. Cut the leaves into strips.
When the beets are ready, set them aside, still in the foil, to cool for about 1 hour. Then carefully remove the foil and rub off the skin. Place any beet juice in a small bowl.
MAKE THE VINAIGRETTE - Add the olive oil, vinegar, orange zest, salt, and pepper to the beet juice and whisk well.
Cut the beets into wedges.
Place the arugula in a frying pan, cover, and cook on medium heat for 3 to 5 minutes, until the leaves are wilted.
Combine the beets, onion, arugula, and dressing in a large bowl and toss. Serve at once.
Makes 6 servings
NOTES - Double-fold the edges of the aluminum-foil-wrapped beets to prevent the juices from spilling.
The beets can be cooked up to 3 days in advance. Refrigerate them in the foil and peel the skin just before serving.
Vidalia onions are an especially sweet variety. If you can't get them, try Maui onions (another sweet variety), or red onion.