beets, avocado, mozzarella, salad, dijon mustard, arugula

Ever since I joined my CSA, I’ve got produce coming out of my ears. It’s a good problem to have – it’s getting me out of my comfort zone and I’m trying a lot of new things, some of which really shouldn’t be new to me. In fact, I’m a little embarrassed to admit that I’ve had a food blog for three years and had never roasted a beet.

This salad was the product of my very first batch of roasted beets, along with some spring onions on the edge and a wildly tangled mass of arugula. When you add creamy, fresh mozzarella and rich avocado, this can easily be a meal. Top it with a sweet and tangy orange vinaigrette and sprinkle it with chopped pecans? It might easily be the best meal you have all week.

Beet, Avocado and Mozzarella Salad with Orange Vinaigrette

 

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Prep time

10 mins

Total time

10 mins

 

Yield: 4 side servings or 2 main courses

Ingredients

Salad

• 6 cups baby arugula
• 2 medium size roasted, peeled beets
• 1 large avocado
• 6 oz fresh mozzarella, drained
• 2 spring onions, sliced
• ⅓ cup chopped pecans

Dressing

• ¼ cup white wine vinegar
• ¼ cup orange juice
• 1 tsp orange zest
• 1 Tbsp honey
• 2 tsp Dijon mustard
• Salt and pepper to taste
• ¾ cup olive oil

Instructions

Dressing

1. Combine vinegar, orange juice, orange zest, honey, mustard, salt and pepper and whisk to combine. Slowly drizzle in oil, whisking constantly, then whisk vigorously until emulsified.

Salad

1. Distribute arugula on salad plates or on a platter.
2. Slice beets crosswise into rounds.
3. Peel avocado - leaving it whole. Make a nick in the skin and then use your fingers to remove the rest of the peel. Slice crosswise into rounds (when you get to the pit, slice around it).
4. Slice mozzarella into ¼ inch rounds.
5. Stack beets, avocado and mozzarella in alternating layers on each plate. Sprinkle with chopped scallions and pecans. Dress and serve immediately.

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