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walnut halves carrots beets salt freshly ground pepper extra-virgin olive oil rosemary thyme garlic lemon juice balsamic vinegar orange zest oranges baby arugula chives lemon thyme
Viewed: 116 - Published at: 7 years agoIngredients
- 3/4 cup walnut halves (3 ounces)
- 8 carrots (1 pound), peeled and sliced on the diagonal 1/2 inch thick
- 3 beets (1 pound), scrubbed but not peeled
- Salt and freshly ground pepper
- freshly ground pepper
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 rosemary sprig
- 2 thyme sprigs
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon finely grated orange zest
- 3 blood oranges or navel oranges
- 6 loosely packed cups baby arugula (5 ounces)
- 1 tablespoon snipped chives
- 2 teaspoons lemon thyme leaves
Method
- Preheat the oven to 400.
- Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.
- Place the carrots and beets in separate pie pans.
- Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil.
- Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves.
- Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets.
- Let cool.
- Discard the herbs and garlic.
- Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil.
- Stir in the orange zest; season with salt and pepper.
- Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith.
- Slice the oranges crosswise.
- Peel the beets and thinly slice them crosswise.
- Arrange the beet slices around the edge of a large platter.
- Scatter the oranges and carrots over the beets.
- Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
- In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper.
- Mound the arugula in the center of the platter.
- Scatter the toasted walnuts, chives and lemon thyme around the platter and serve right away.
