How to Make Roasted Beets and Wilted Greens Salad With Orange Vinaigrette

This dish is time-consuming, but it's not complicated. It's a wonderful starter for an elegant holiday meal. Serves 6.

Things You'll Need

• 1/2 Vidalia onion - cut into thin slices
• 2 to 3 bunches arugula
• 6 beet bulbs
• 2 tsp. grated orange zest
• 3 tbsp. red wine vinegar
• 1/3 c. extra-virgin olive oil
• Aluminum Foil
• Groceries
• Salt And Pepper To Taste
• Chef's Knives
• Cutting Boards
• Large Bowls
• Measuring Cups And Spoons
• Mixing Bowls
• Salad Bowls
• Salad Spinners
• Salda Utensils
• Saucepans
• Small Bowls
• Wire Whisks
• Mixing bowls

Instructions

1. Preheat the oven to 350 degrees F. Rinse the beets but don't peel them. Wrap the beets individually in aluminum foil. Place them directly on the center rack and bake about 45 to 55 minutes, until tender when pierced.

2. Rinse and dry the arugula. Cut the leaves into strips.

3. When the beets are ready, set them aside, still in the foil, to cool for about 1 hour. Then carefully remove the foil and rub off the skin. Place any beet juice in a small bowl.

4. Make the vinaigrette: Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.

5. Cut the beets into wedges.

6. Place the arugula in a frying pan, cover, and cook on medium heat for 3 to 5 minutes, until the leaves are wilted.

7. Combine the beets, onion, arugula and dressing in a large bowl and toss.

8. Serve at once.

Tips & Warnings

• Double-fold the edges of the aluminum-foil-wrapped beets to prevent the juices from spilling.

• The beets can be cooked up to three days in advance. Refrigerate them in the foil and peel the skin just before serving.

• Vidalia onions are an especially sweet variety. If you can't get them, try Maui onions (another sweet variety) or red onion.