Beets…as any root veggies like carrots, parsnips and potatoes…are some of the best vegetables to have on board a sailboat. They store easily, last a long time, can be knocked around without much damage and also offer some very high nutritional value. This salad, which merges beets with oranges, arugula, feta cheese and pine nuts is packed with vitamins and fiber. Today we served it along side a Grilled Apples & Brie Sandwich, for a healthy vegetarian lunch.
Beet, Orange & Feta Salad
3 medium large beets
2 oranges, peeled and slice into 1/4″ slices
4 thick slices of Feta cheese, cut into large chunks
1/4 cup pistachios
1/2 cup arugula
1/4 cup EVOO
1/4 cup White Balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
Take the greens off the beets and reserve for a later use, if needed. Beet greens are great sautéd with garlic and olive oil, as you might do with spinach.
Submerge them in a water filled pot and light your galley burner. Bring to a low boil and continue to simmer for about 30 minutes. Beets are tough and take awhile to cook. The only real way you will know if your beets are cooked is to poke a fork into one. Once the fork pokes easily into one –but is NOT mushy– the beets are ready to drain.
Drain the beets. Let cool until you can easily handle them. Then proceed to rubbing the outer layer of skin off the beets. Using your finders or a paper towel, the outer layer of skin should slip easily off the beet. Chop off the dangling root and cut any stems from the bulbs.
Dice the beets and set aside. Wash your hands well. Your fingers will look like you were involved in a crime scene.
Combine all salad ingredients: sliced oranges, arugula and top with pistachios and place on a serving platter. Whip the dressing ingredients together and drizzle over the top of the salad.
This is a delcious salad along side any sandwich. And healthy enough to stand as a main course with all the vitamins, calcium and protein you’ll need. Enjoy!