Orange and beet salad

Serves : 4

Preparation time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 2 Chioga beets
• 2 red beets
• 1 blood orange, peeled and sliced into 1/4-inch rounds
• 1 orange, peeled, cut into 1/4” slices
• 15 ml (1 tbsp.) mustard
• 60 ml (4 tbsp.) white balsamic vinegar
• 120 ml (8 tbsp.) olive oil
• 125 ml (½ cup) feta cheese, small cubes
• 500 ml (2 cups) arugula
• salt and pepper to taste

Preparation

1. In a saucepan of boiling, salted water, cook the Chioga beets through, about 10 minutes.
2. Remove the Chioga beets and, in the same water, cook the red beets in the same way.
3. Once the beets are cold, cut them into ¼” slices.
4. In a bowl, combine mustard, balsamic vinegar, olive oil, salt and pepper. Check seasoning.
5. In the bowl of prepared vinaigrette, add and toss the beets.
6. Arrange the beets on a serving platter, followed by the orange slices, crumble the feta and garnish with arugula leaves. Add the remaining vinaigrette.