Page 214 - UMass2018_CookBook

Ingredients
Arugula and
Roasted Beet
Salad
John Noble Masi
Preparation
1. Preheat oven to 400°F.
2. Wash the beets thoroughly. On a large baking sheet, toss the beets with oil and season with salt and pepper. Roast until the beets are tender.
3. When the beets are cool enough to handle, peel them and reserve the skins for the dressing. Cut the beets into slices.
4. Peel the oranges and cut into segments, reserving the juices for the dressing.
5. In a blender, combine the reserved beet skins and orange juice, 2 cups oil, vinegar, honey, salt and pepper and purée until smooth. Adjust the consistency as needed with a little orange juice.
6. In a large bowl, toss the arugula with the dressing. Gently mix in the beet slices and top with the orange segments.
Serves 12
3 pounds red beets, tops trimmed and reserved for another use
2 cups extra-virgin olive oil, plus more for roasting beets
Kosher salt Ground black pepper 8 oranges 2⁄3 cup balsamic vinegar 2 tablespoons honey 12 cups arugula
200 | TASTE OF HOME