Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)

Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)
Photo by James Carriere

Ingredients

  • 4 beets (2 1/2 in. wide, with root ends and stem ends intact), preferably different colors
  • Freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped shallots
  • 6 cups arugula
  • 4 to 6 oz. queso fresco, crumbled (see Notes)
  • 4 medium oranges
  • + 4 more ingredients
    • Coarse kosher salt
    • 2 limes
    • ½ cup fresh cilantro leaves
    • 5 tablespoons extra-virgin olive oil, divided

1. Preheat oven to 375°. Scrub beets, pat dry, rub with 1 tbsp. olive oil, and sprinkle generously with salt. Put beets on a foil-covered baking sheet and bake until tender when pierced, about 1 hour. Refrigerate uncovered until cool enough to handle, about 30 minutes. Cut off roots and stems, th...

View full recipe at My Recipes

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