- 4 Freshbeetroots medium-sized beetroots, peeled and diced
- 2 Lemony citrus fruits such as oranges or grapefruits -provide a zesty burst of flavorgrapefruits
- 1/2 Crumblygoat cheese
- 2 tbsp Extra-virginolive oil
- 2 tbsp Balsamicvinegar
- 1 tbsp Honey
- 4 cup Fresharugula eppery greens will add a nice bite and work as the salad's base
- Toastedwalnuts for satisfying crunch and nutty flavor
Step1: Preparing the BeetrootsStart by washing the beetrootsthoroughly. Cut off the greens and stems, then peel the beetroots. You can cookthem either by roasting them or boiling them until tender. Once cooked andcooled down, slice them into bite-sized pieces or wedges. Step2: Segmenting the Citrus FruitsTake your citrus fruit and cut off bothends to reveal the flesh. Stand the fruit on one of these flat ends and use asharp knife to cut away the peel and white pith, following the curve of thefruit from top to bottom. Hold the fruit over a bowl and carefully make aV-shaped incision on each membrane side to release the citrus segments into thebowl. Squeeze out the remaining juice from the membrane. Step3: Toasting the NutsToast the walnuts in a dry skillet overmedium heat, stirring occasionally. Once they're golden brown and fragrant,remove them from the pan and set asid Step4: Making the DressingWhisk together the olive oil, balsamicvinegar, honey, and a pinch of salt and pepper in a small bowl to create asweet and tangy dressing Step5: AssemblyStart with a bed of arugula on yourserving plate. Arrange the beetroots and citrus segments on top of the arugula,then crumble the goat cheese on the salad. Sprinkle the toasted walnuts overthe salad.Drizzle the beautifully blendeddressing and prepare to experience an explosion of textures and tastes.
