Chef and son “Jobert” introduced us to this salad and we can’t get enough. Although very easy, prepare the beets earlier in the day. Serve with any grilled or roasted meal.
Orange and Beet Salad
Beets slow cooked with orange rinds and served room temperature with Chevre, the remaining orange segments and pepitas (pumpkin seeds) is now a family classic.
Ingredients
SALAD:
- 1.75 cup (300 gr) beets, peeled and roughly chopped/chunks 20 CHO
- ½ orange peel 0 CHO
- 7 large sprigs thyme, 1/2 tsp. dried 0 CHO
- 1 TBSP olive oil 0 CHO
- Salt and pepper 0 CHO
- 1/3 cup (64 gr) orange segments 6 CHO
- ¼ cup (50 gr) Chevre 3 CHO
- 1 cup (10 gr) arugula 0 CHO
- 2 TBSP (16 gr) toasted pumpkin seeds/pepitas 0 CHO
DRESSING:
- 2 TBSP Royal Selection Sicilian Orange Vinegar 4 CHO
- 3 TBSP olive oil 0 CHO
- Salt and pepper to taste 0 CHO
TOTAL CHO 33 CHO
- TOTAL WEIGHT 455 GRAMS
- 33 CHO DIVIDED BY 455 GRAMS = .07 CHO/GRAM
- ½ CUP = 75 GRAMS (.07 CHO x 75 GR) 5.2 CHO/1/2 CUP
Instructions
- Preheat oven to 300.
- On a piece of aluminum foil large enough to hold beets and tent, add peeled beet chunks (1.5 – 2 “ pieces).
- Drizzle with olive oil, toss and scatter orange peels. Lightly salt and pepper. Then place/sprinkle thyme sprigs on top.
- Tent foil around the beets and cook for 1 hour.
- Meanwhile place pumpkin seeds in a non-stick skillet and lightly toast on low heat until brown and nutty in flavour, but not burned. Remove to a plate and let cool.
- Remove beets from the oven and open the foil, bring beets to room temperature, on the counter. They should be tender, not mushy and not crunchy.
- Toss room temperature beets with the dressing. Add arugula and toss again.
- Then add orange segments, Chevre and pumpkin seeds. Toss or serve with the toppings layered.
- Serve immediately. Although a bit colored by the beets, the salad will last another day refrigerated.
