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Author Notes: This recipe is inspired by one of my favorite happy hour spots, Fraiche, in Santa Monica, California. I always order their beet salad, and this is my version. It's a feast for the eyes and for the stomach and is a beautiful first course or side dish. Leftovers make a great healthy lunch the next day. —Kitchen Sink Diaries
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon fresh-squeezed orange juice
- 1 teaspoon Dijon mustard
- salt, to taste
- 2 bunches or 6 medium-sized beets
- 2 1/2 cups wild baby arugula
- 1 orange
- 2 ounces goat cheese, crumbled
- 3 tablespoons shelled pistachio nuts, roughly chopped
- For dressing, whisk together mustard, lemon juice, and orange juice. Then slowly whisk in the oil and season with salt. Set aside.
- Slice the tops of the beets and wrap each one individually in aluminum foil. Roast the beets in a 400°F oven for 60-70 minutes, or until tender. Let the beets cool, then rubs off the skins with your fingers and dice into bite-size pieces. *The beets can be made a day in advance and refrigerated.*
- Cut the orange into supremes (remove the skin, then cut between the membrane of each orange segment).
- Toss the arugula with a little of the dressing. Then plate the salads by placing the arugula on the bottom, then the beets, pistachios, orange supremes, and goat cheese. Drizzle remaining dressing on top.
- This recipe was entered in the contest for Your Best Root Vegetable Side
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