Blood Orange & Beet Salad with Citrus Hazelnut Vinaigrette

blood orange and beet salad on a platter ready to serve

5 from 1 vote

Blood Orange & Beet Salad with Citrus Hazelnut Vinaigrette

A refreshing blood orange & beet salad. Greens, winter citrus, tender beets, feta, and toasted hazelnuts are dressed with a citrus hazelnut vinaigrette. A perfect salad to take you from winter into spring.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Servings: people

Calories: 389kcal

Author: Amanda Smallwood

Ingredients

Toasted Hazelnuts

½ cup hazelnuts, chopped

Citrus Hazelnut Vinaigrette

1 small shallot, finely diced
2 teaspoon Dijon mustard
2 tablespoon maple syrup
2 tablespoon white wine vinegar could also use sherry vinegar or lemon juice
1 tsp orange zest
3 tablespoon orange juice, freshly squeezed about ½ large orange
2 tablespoon fresh tarragon, chopped
¼ teaspoon Papa Joe's Salt or combination of salt and pepper
¼ cup olive oil
¼ cup roasted hazelnut oil

Salad

4 oz arugula
6.5 oz roasted beets, thinly sliced I use Love Beets from the grocery store but you could also roast your own
2 large blood oranges peeled and sliced into thin circles
1 large orange of your choice (I used Cara Cara) peeled and sliced into thin circles
½ cup feta cheese
½ cup golden raisins
⅛ cup fresh tarragon, chopped

Instructions

Toasted Hazelnuts

Preheat oven to 300°. Spread hazelnuts evenly on a quarter sheet pan. Toast hazelnuts for 8-10 minutes. Remove from oven and allow to cool.

Citrus Hazelnut Vinaigrette

In an empty jelly jar or glass measuring cup combine all of the vinaigrette ingredients as listed. Shake or whisk to combine.

Assembling the Salad

Place the arugula on a large platter or in a large salad bowl. Arrange the sliced beets, orange slices, feta, toasted hazelnuts, and golden raisins on the top. Sprinkle the chopped tarragon over the salad.
Once you are ready to serve, drizzle the dressing over the salad or serve the dressing on the side in a small pitcher. Once the salad is dressed, serve immediately.

Notes

I like to double the dressing recipe so that I have a homemade vinaigrette for other salads throughout the week. If you are making it anyway, you may as well have some extra vinaigrette around.

For the beets...you can roast your own beets, or buy them precooked at the grocery store. I really like Love Beets. They are easy to use in a salad and they are all delicious...I've tried every flavor.

Nutrition