Photo: James Carriere; Styling: Karen Shinto
Total Time
1 Hour 30 Mins
Yield
Makes 8 servings

This beet salad is full of bright colors and flavors, with sweet beets playing off tangy lime and orange.

How to Make It

Step 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, then rub beets with paper towels to remove skin; discard skin.

Step 2

Cut beets in half lengthwise, then slice into half-moons about 1/4 in. thick; set aside. Cut ends off oranges, then cut away peel and outer membrane in wide strips, following the curve of the fruit with knife. Discard peel. Working over a bowl to catch juices, cut oranges between inner membranes and fruit to release segments into bowl; squeeze juice from membranes into bowl and discard membrane.

Step 3

Finely zest limes into another bowl. Juice limes and add juice to zest. Add shallots, vinegar, and juice from oranges. Whisking constantly, slowly drizzle remaining 4 tbsp. olive oil into bowl. Add beets, toss to coat, and season to taste with salt and pepper. Cover bowls airtight and let stand at room temperature at least 15 minutes and up to 3 hours.

Step 4

Arrange arugula on a platter. Sprinkle with cilantro leaves. Pour beets and dressing over arugula and scatter with orange segments and cheese.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

Beets can be roasted and cooled up to 3 days ahead. Queso fresco is a very mild fresh Mexican cheese carried by many supermarkets; if you can't find it, use a mild feta cheese.

Doña Tomàs: Discovering Authentic Mexican Cooking; Doña Tomàs, Oakland, California

Ratings & Reviews

portland's Review

esther1
May 03, 2011
nice, refreshing salad. attractive and easy to make.

MIJenn's Review

portland
July 26, 2010
Beautiful presentation and exquisite taste! Certainly worth the extra time to roast the beets. My husband and I left the dressing on the side and we were glad we did - there were so many lovely natural flavors, very little extra seasoning was needed. Served with grilled polenta and flank steak - very memorable.

esther1's Review

MIJenn
June 03, 2010
Just made this tonight. You can buy the prepared beet at Trader Joes for $1.99, equally tasty. I added a serrano chili to give it some kick. It's very good, healthy, and easy to make. Going into my salad rotation for sure