Citrus + Beet Salad

Recipe provided by Chef Crusco Catering in Austin, Texas

Ingredients

• 2 Navel Oranges
• 3 Beets (cleaned, boiled, peeled and quartered)
• 4 cups Arugula
• 1/2 cup toasted Walnuts
• 4-5 tbsps. Feta cheese crumbles
• EVOO – to dress
• Aged Balsamic Vinegar – purchase at Con’ Olio here in Austin
• Sea Salt and fresh cracked Pepper – to taste

Directions

1. Place beets in a pot of salted water. Bring to a boil, reduce heat and simmer until beets are fork tender.
2. Remove beets into an ice bath and cool. Remove the skins and slice into bite size chunks. Set aside.
3. Cut oranges into supremes by peeling the orange and cutting in between the skin membrane thus only using the orange flesh.
4. Toast the walnuts in a sauté pan on low heat and set aside. Crumble the Feta cheese into small pieces.
5. To assemble, place 1-2 cups of arugula onto a plate. Garnish with orange slices, beets, walnuts and feta crumbles.
6. Dress the Salad with EVOO and aged Balsamic vinegar. Season with salt and pepper. Enjoy!