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Roasted Beet Salad
1 to 2 medium oranges
1 teaspoon fennel seeds
1 3/4 teaspoons kosher salt, divided, plus more as needed
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon red pepper flakes
1/4 cup pumpkin seeds
1 tablespoon red wine vinegar
2 teaspoons maple syrup
2 packed cups baby arugula (about 2 ounces)
2 ounces fresh goat cheese
Instructions:
Instructions:
- Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, prepare the following, placing each in the same 9x13-inch baking dish. Trim and scrub 1 1/2 pounds beets. Using a vegetable peeler, peel 3 large strips from 1 medium orange. Juice 1 to 2 medium oranges until you have 1/3 cup. Coarsely crush 1 teaspoon fennel seeds with a mortar and pestle or with the bottom of a small saucepan.
- Add 1/4 cup of the olive oil, 1 1/2 teaspoons of the kosher salt, 1/2 teaspoon of the black pepper, and 1/4 teaspoon red pepper flakes to the baking dish and toss to combine. Spread into an even layer. Cover the baking dish with aluminum foil.
- Bake for 30 minutes. Uncover, toss the beets, and arrange back into an even layer. Cover again and bake until the beets are knife tender, about 20 minutes more.
- Uncover and let cool until warm to the touch, about 30 minutes. Meanwhile, place 1/4 cup pumpkin seeds on a small rimmed sheet, baking dish, or pie plate. Bake until toasted and fragrant, about 3 minutes. Set aside to cool.
- Working with one at a time, rub a dry paper towel over the skin of the beets to peel. Discard the peels. Cut the beets into 1 1/2-inch wide wedges. Place in a large bowl.
- Pour the liquid in the baking dish through a fine-mesh strainer into a small liquid measuring cup or bowl. Add the remaining 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 2 teaspoons maple syrup, the remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Whisk to combine.
- Crumble 2 ounces soft goat cheese into the bowl of beets (about 1/2 cup). Add 2 packed cups baby arugula and the pumpkin seeds. Drizzle with the dressing and toss to combine. Taste and season with more kosher salt as needed. (If you don’t plan to eat the salad all in one sitting, only toss the amount you will eat with some of the arugula and save the remaining arugula to toss in later.)
