It’s detox time at Un’americana in Cucina… Don’t worry, I am NOT attempting to survive the month on boiled cabbage, nor am I following any extreme diet or intense “detox plan.” I am simply trying to eat a lot of fresh fruits and vegetables after a sugary and calorie-rich holiday season. I’ve been enjoying simple, healthy and clean meals in order to give my system a little break. This winter salad packs in a lot of flavor and beautiful colors, and is extra delicious when served with goat cheese or feta.
Beet, Blood Orange and Walnut Salad
For the Salad:
- 4 medium unpeeled beets, tops trimmed
- 4 blood oranges
- 1 6-ounce (170 g) bag of mixed salad greens (arugula or baby spinach is good here too)
- 1/2 cup (50 g) walnut pieces, toasted
- 3/4 cup (115 g / 4 ounces) crumbled goat cheese or feta (optional)
- 1/4 cup chopped fresh chives
For the Vinaigrette:
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp finely grated orange peel
- salt and pepper to taste
- 1/4 cup extra-virgin olive oil
For 4-6 Servings
Preheat oven to 400°F (200°C). Wrap each beetroot bulb in foil and place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Peel and cut into 1-inch (2 cm) cubes.
Meanwhile, peel and section the oranges (you can watch a video-tutorial on how to do this here), working over a bowl and reserving any juice for the dressing.
Make the vinaigrette: Whisk orange and lemon juice, mustard and orange peel in small bowl. Gradually whisk in oil. Season with salt and freshly ground black pepper; set aside.
Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with dressing; sprinkle with walnuts, chives and goat cheese if desired.