1 medium Chioggia beet, plus 1 Chioggia beet for garnish
3 tablespoons olive oil
Salt and freshly ground black pepper
2 clementines, oranges, or blood oranges
¼ cup extra virgin olive oil, plus more for serving (optional)
5 ounces baby arugula
½ cup crumbled good-quality feta or fresh goat cheese
¼ cup fresh basil leaves, julienned
2 tablespoons fresh chives, finely sliced
Instructions
Preparing the Beets:
Preheat the oven to 400°F.
Remove tops from beets, leaving 1 inch of the stem intact (reserve the tops for another use or discard). Reserve one raw Chioggia beet for garnish.
Coat beets lightly with olive oil. Wrap beets in aluminum foil and place on a baking sheet.
Roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes. Using your hands or a paper towel, rub off the skins. Trim off the stem ends and cut each beet into 6 or 8 bite-sized wedges.
Preparing the Salad:
Peel the clementines. Hold a peeled clementine over a bowl, cut along both sides of each segment to free it from the membrane, catching the segments and any juice in the bowl. Repeat with the remaining clementines.
Retrieve 2 tablespoons of the clementine or orange juice from the bowl and add to a large bowl. Whisk the olive oil into the clementine juice, then season with salt and pepper. Add the beets and toss gently to coat with the dressing. Taste and adjust the seasoning with salt and pepper.
Arrange the arugula in a bed on a large platter. Top with the beet wedges, scattered randomly. Using a slotted spoon, transfer the citrus wedges to the platter, scattering them over the beets. Top with the cheese. Drizzle the salad with a little more olive oil, if desired, and some citrus juice.
Sprinkle with the basil and chives. Peel the raw Chioggia beet, cut into julienne, and sprinkle over the salad. Serve right away.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/06/15/the-beet-goes-on/