- Preheat oven to 400°F. Slice off the top and bottom of beet and peel skin with a vegetable peeler. Wrap beet in aluminum foil and place in oven for 45 minutes. Cool for 15 minutes before thinly slicing.
- Combine olive oil, rice vinegar, goat cheese, dijon, garlic, thyme, sea salt, and black pepper in a blender and blend until smooth and creamy. Set aside. Combine arugula and fennel in a large mixing bowl. Drizzle with dressing and gently toss to coat. Add beets, grapefruit and orange segments and toss once more.
- Place salad onto a serving plate or bowl. Top with pepitas and enjoy!
Citrus Arugula Salad
Yield
Serves 4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
kikkoman products used:
ingredients
1 medium beet
⅓ cup olive oil
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons goat cheese, at room temperature
1 teaspoon Dijon mustard
¼ teaspoon garlic, minced
½ teaspoon fresh thyme, leaves only
¼ teaspoon sea salt
⅛ teaspoon black pepper
8 cups arugula
⅓ cup fennel bulb, thinly sliced
1 grapefruit, sliced into segments
1 navel orange, sliced into segments
2 tablespoons pepitas, for garnish
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
