Cara Cara Orange & Beet Salad
Beautiful pink Limoneira® Cara Cara oranges aren’t around for very long during the winter months, so it’s a great idea to make the most of their luscious flavor and aroma. This salad combines Cara Cara oranges with roasted beets for a treat that pleases the eye as much as the taste buds.
Ingredients
- 1 1/2 pounds beets
- 4 Limoneira® Cara Cara oranges
- 4 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons Limoneira® lemon juice
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon ground ginger
- Salt to taste
- Black pepper to taste
- 3 cups arugula
- 1/2 cup walnuts chopped
Instructions
- Preheat the oven to 400°F.
- Cut one orange in half, and zest it. Squeeze the juice into a small bowl, and set aside for now.
- Place each beet on its own sheet of aluminum foil, large enough to wrap it in. Drizzle 1-2 tablespoons of oil on them, and sprinkle with the orange zest.
- Roast in the oven for 40 minutes, up to an hour depending on size. They should be tender.
- In the meantime, blend the saved orange juice, remaining 2 tablespoons oil, honey, lemon juice, mustard, ginger, salt and pepper in a bowl. Blend to create the dressing.
- When the beets are done, cut them into slices, and mix with half the salad dressing.
- With a sharp knife, cut all the peel and pith from the remaining 3 1/2 oranges, and separate into wedges.
- To assemble the salad, place the arugula on the bottom as a bed, then alternate the beet slices and Cara Cara orange.
- Top with the walnuts, and drizzle with the rest of the dressing.
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