Arugula Beet Orange Salad with Achiote Dressing Recipe
The classic beet and citrus salad gets a Mexican twist with the addition of a spiced achiote dressing, therefore calling it the Arugula Beet Orange Salad with Achiote Dressing Recipe.
Make The Salt-Roasted Beets: Heat oven to 400°F and arrange a rack in the middle of the oven. Combine egg whites, salt, and 1 tablespoon of thyme leaves in a large bowl. Mix thoroughly, using your hands, to create a texture resembling wet sand.
Cut beets as needed so that all are around the same size. Pack salt mix onto each beet, making sure no skin is exposed. Arrange salt-packed beets on a foil-lined rimmed baking tray so that none are touching. Bake until crust is deep golden brown, and vegetables are tender when pierced with a pairing knife, about 45 to 50 minutes.Remove from oven and let cool on the baking sheet for 5 to 10 minutes. Peel the salt crust away from the vegetables, then peel the skins while still warm. Cut vegetables into 1/2-inch slices. TIP: Beets can be roasted up to four days ahead of time. Store refrigereated in an airtight container until ready to use.
Make The Achiote Dressing: Combine oil, achiote, honey, remaining thyme, vinegar, and cinnamon in a blender and begin to blend. Pour water in through the hole at the top of the blender top and blend until smooth. Remove the carafe from the blender and taste the achiote sauce on a leaf of arugula. Add more salt and pepper as needed. TIP: Achiote sauce can be made up to four days ahead of time. Store refrigerated in an airtight container until ready to use.
Supreme The Oranges: To prepare the oranges, start with a sharp knife. Trim the fruit’s ends; set a flat side on a cutting board. Slice off the peel and pith, following the sphere shape of the fruit. Slice into 1/4 –inch rounds. TIP: Oranges can be supremed up to two days ahead of time. Store refrigerated in an airtight container until ready to use.
Serve The Beet Orange Salad: To serve, arrange the arugula, oranges, and beets in a serving bowl. Garnish with the sesame seeds, walnuts, and cheese and serve with dressing passed on the side.