Recipe: Roasted Chino Farms Beet Salad with Pine Nuts, Currants, Arugula & Feta Puree

Recipe: Roasted Chino Farms Beet Salad with Pine Nuts, Currants, Arugula & Feta Puree

Naturally sweet and healthy, this delicious beet salad will add a colorful addition to your dinner table and is the perfect compliment to accompany any main course.

Preparation

FOR THE BEETS

Preheat the oven to 350 degrees. Rinse the beets and place in a roasting pan. Cut the orange into pieces and add to the beets with olive oil and salt and pepper. Cover with aluminum foil and place in the oven until tender, approximately 40 minutes. Remove and peel the beets while still warm then reserve. Quarter the beets once cooled.

FOR THE FETA PUREE

Combine the feta and yogurt in a blender and puree until smooth. Slowly drizzle in the olive oil and reserve.

FOR THE SALAD

Warm the vinegar in a small pan and pour over the currants. Let sit for 30 minutes. Combine the currants, shallots and olive oil and stir well. In a medium sized bowl, add the quartered beets, the currant vinaigrette, the pine nuts and the arugula and toss well.

On each plate, spread a pool of the feta puree down and top with the salad.

Ingredients

FOR THE BEETS

  • 20 baby beets
  • 1 orange
  • 1/4 cup California Olive Ranch extra virgin olive oil (or your preferred brand)

FOR THE FETA PUREE

  • 1/2 cup feta cheese
  • 1/2 cup plain yogurt
  • 1/8 cup extra virgin olive oil

FOR THE SALAD

  • 4 tablespoons sherry vinegar
  • 4 tablespoons currants
  • 1 tablespoon shallots
  • 4 tablespoons extra virgin olive oil
  • 1/8 cup pine nuts, toasted
  • 2 cups petite arugula leaves