Arugula, Beets, Goat Cheese Salad, my ‘Eating Words Philly’ non-fat Orange Dressing
I might have designed a big ole happy face onto this salad today, for its cheery colors inspire not only the bright sparkly sun shining forth, but also the cheery sentiment I’m feeling after having just attended the Edible Philly “Eating Words” one day conference hosted at the Free Library of Philadelphia last Saturday.
Besides being so much fun connecting with many amazing ‘food folks,’ including a full range of local food writers, editors, publishers, cookbook authors, recipe developers, a few bloggers, and assorted other food tourism, artisan or food related small business entrepreneurs, there was just so much to learn and so much to share, every single moment throughout the agenda packed day. The wrap-up concluded a most successful day while noting the togetherness in energy and attentive interest between the group, a very ‘special community,’ seeming apropos, given the warmth and positive electricity inspired at every juncture.
One of the days Breakout Sessions included a Hands-on Recipe Development program. Sure, I was game to be one of the volunteers preparing an impromptu dressing, well, that is, until I got the shout out on my designated category: non-fat dressing. Not my typical genre, as you know. What could I do but set to it?! With a broad selection of flavors and assorted colorful ingredients to choose from, I simply grabbed a couple of oranges, a lime, a shallot, an itty- bitty piece of garlic, and a good handful of both fresh parsley and chives. Squeeze, squeeze, squeeze. Chop, chop, chop. Whisk, whisk, whisk. A sprinkle of salt and pepper, a hint of white wine vinegar. Whisk, whisk whisk. Time was nearly up as I decided in the final moment to add just the tiniest tip of the small spoon with a bit of Dijon mustard. Whisk, Whisk Whisk. Refreshing, clean, bright, packed with flavor, and non-fat, in all, simply perfect for an Arugula, Beets, Goat Cheese Salad, my ‘Eating Words Philly’ non-fat Orange Dressing.
Arugula, Beets, Goat Cheese Salad, my 'Eating Words Philly' non-fat Orange Dressing
Ingredients
- Preparing the Salad:
- 2 cups arugula per salad
- 3 small red beets, cooked, skinned, cubed (directions below)
- 2 medium sized golden beets, cooked, skinned, cubed (directions below)
- 2 oranges, peeled, pith removed, cut into segments
- 3/4 cup goat cheese, sprinkled between 4 salads
- 2 tablespoons salted sunflower seeds
- Preparing the Dressing:
- 1/4 teaspoon Dijon mustard
- 3-4 large oranges, juiced
- 1 lime, juiced
- 2 teaspoons white wine vinegar
- 1 shallot, minced
- 1 very small clove garlic
- good pinch or two coarse kosher salt
- 2 pinches cracked black pepper
- 3-4 tablespoons fresh chopped parsley
- 3-4 tablespoons fresh chopped chives
Instructions
- Preparing the Beets: Preheat oven to 375 degrees, place around 2 inches of water in each of two shallow glass ovenproof dishes
- Cut the bottom roots off of the red beets then set them straight up into one of the bowls, cover tightly with aluminum foil
- Cut the bottom roots off the golden beets then set them straight up into the other glass dish, cover tightly with aluminum foil
- Check the golden beets after thirty-five minutes, fork should easily slide through
- Check the red beets after forty minutes, fork should easily slide through
- Once beets are cooked, remove from oven, let cool
- Peel the skin from the red beets, cut into cubes, transfer to a bowl
- Peel the skin from the golden beets, cut into cubes, transfer to a bowl
- Preparing the Dressing: Whisk together the mustard, orange juice, lime juice, vinegar, shallots, and garlic. Sprinkle in a pinch each of salt and pepper, whisk to break down the mustard and lightly emulsify, stir through the fresh parsley and chives, set aside
- Preparing the Salad: Drizzle a few tablespoons of the dressing onto the red beets, sprinkle with a pinch of salt and pepper, stir, set aside
- Drizzle a few tablespoons of the dressing onto the golden beets, sprinkle with a pinch of salt and pepper, stir, set aside
- Toss arugula with the remaining dressing to lightly coat
- Evenly arrange dressed arugula between plates, decoratively top with the red and golden beets and the orange segments, sprinkle with goat cheese and the sunflower seeds
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