Roasted Beet Salad with Citrus Vinaigrette
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Serves: 1 large salad
It’s hard not to think of an autumn sunset when you take a look at the vibrant reds, pinks, oranges and yellows of this salad. The beets are roasted in a slow cooker – no muss, no fuss, and nestled into a bed of baby arugula for just that needed bit of bitter bite. And since it’s the start of citrus season, we toss this beauty with fresh orange juice vinaigrette. But come on now – we aren’t going to forget generous hunks of bleu cheese to top the whole thing off – that would just be wrong.
  • 1 bag of baby arugula, washed and spun dry
  • 2-3 scallions, sliced on the bias
  • 2 yellow beets, greens removed and stems reserved
  • 2 Chioggia beets (these are bright pink, and the insides are pink and white circles), greens removed and stems reserved
  • 2 red beets, greens removed and stems reserved
  • 4-8 ounces good quality blue cheese
  • ¾ cup olive oil
  • ¾ cup orange juice (freshly squeezed please – besides, you need the zest so might as well make good use of that juice)
  • Zest of one large orange
  • 3 tablespoons balsamic vinegar (we used a dark Mandarin Orange vinegar, but use what you have and what you like)
  • 1-2 teaspoons Agave or honey
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  1. For the Salad:
  2. First, prepare the beets. This is probably best done the day ahead since they take a few hours to cook through. The easiest way I’ve found is to line a slow cooker with a slow cooker liner (you can find these in most grocery stores). Scrub the beets; lightly coat them with oil and place in the slow cooker. Sprinkle with salt, turn the slow cooker on to ‘high’, and cook until tender. Depending on the size of your beets, this can take up to 4 hours. When done, remove from slow cooker and allow to cool. Peel and slice or dice – or both.
  3. Slice the reserved beet stems into about ½ inch slices.
  4. On a platter, arrange the arugula, scallions, and beet stems. Add the beets in any design you like, then sprinkle on the blue cheese. Drizzle with dressing right before serving.
  5. For the dressing: combine olive oil, orange juice, orange zest, balsamic vinegar, agave, mustard and salt and pepper. Whisk until completed blended and dressing begins to thicken, or use an immersion blender if you have one.
Recipe by Bird's Nest Bites at