Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)

Name: Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters arugula; 4 beets (2 1/2 in. wide, with root ends and stem ends intact), preferably different colors; 8 servings Freshly ground black pepper; 8 servings Coarse kosher salt; 118 milliliters fresh cilantro leaves; 2 limes; 5 Tbsps extra-virgin olive oil, divided; 4 mediums oranges; 113 grams queso fresco, crumbled (see Notes); 2 Tbsps red wine vinegar; 2 Tbsps finely chopped shallots

Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel) might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 180 calories, 4g of protein, and 12g of fat per serving. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up arugula, queso fresco, coarse kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Beet

Salt

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Cut off roots and stems, then rub beets with paper towels to remove skin; discard skin.

Ingredients you will need

Beet

Dry Seasoning Rub

Equipment you will use

Paper Towels

Cut beets in half lengthwise, then slice into half-moons about 1/4 in. thick; set aside.

Ingredients you will need

Beet

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.

Ingredients you will need

Orange

Fruit

Juice

Equipment you will use

Knife

Bowl

Finely zest limes into another bowl. Juice limes and add juice to zest.

Ingredients you will need

Juice

Lime

Equipment you will use

Bowl

Add shallots, vinegar, and juice from oranges.

Ingredients you will need

Shallot

Orange

Vinegar

Juice

Whisking constantly, slowly drizzle remaining 4 tbsp. olive oil into bowl.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper