Bears. Beets. Battlestar Galactica.
The Office ends its nine year run tonight and I’ve stuck with it to the bitter end. I feel a special connection to the show, as I was the art director for a paper company for six and a half years. We sold scrapbooking paper and stationery rather than copier paper, but there were enough similarities to keep my former coworkers and I amused. The company ended up being sold, and my last day was spent hurriedly trying to finish projects and packing up my department equipment up to ship to the new owners in another state. For the past year I’ve had reoccurring dreams about packing up my office, and strangely some of the staff of Dunder Mifflin make appearances as coworkers. (Perhaps I should see someone about this?)
Inspired by The Office
I’m going to a viewing party for the finale at a friend’s house tonight, and we’re making food to commemorate the show and to commiserate its end. Some menu ideas that came up were Jan’s 3 Hour Osso Bucco, Shove It Down Your Gullet Hot Dogs, Kevin’s On The Floor Chili, and of course, a stapler incased in Jello for dessert. While this Roasted Beet and Citrus Salad isn’t exactly taken from an episode of The Office, I made it as an homage to Dwight’s beloved beet farm.
Shrute Farms Inspired Roasted Beet and Citrus Salad
- 8 medium beets I used 4 red and 4 gold
- 5 tablespoons extra-virgin olive oil divided
- sea salt
- 4 medium oranges
- ¼ cup orange juice
- 4 tablespoons lime juice
- 2 tablespoons balsamic vinegar I used tangerine flavored balsamic
- Freshly ground black pepper
- 6 cups arugula
- 2 scallions thinly sliced
- ½ cup toasted pistachios chopped
- ½ cup fresh parsley leaves
Preheat oven to 375°. Scrub the beets and pat them dry. Rub them with 1 tablespoon of the olive oil, and sprinkle with sea salt. Place on a foil-covered baking sheet and bake for about an hour, or until they are tender when pierced with a knife. Set aside and allow to cool.
Peel the beets (the skin should peel or rub off pretty easily) and then slice into cubes about ½” to 1”. (This might get messy, so don’t wear your nicest white shirt while doing it.)
Supreme the oranges by trimming the tops and bottoms off the oranges and then carving off the peels and white pith. Carefully slice the orange segments away from the membrane, cutting as close as possible so not to waste too much of the orange. Cut the slices into ½” to 1” pieces.
Add the orange juice, lime juice and vinegar to a large bowl and mix together. Slowly add the remaining olive oil to the bowl while whisking the mixture. Add beets to the bowl, toss to coat, and season with salt and pepper to taste. Gently fold in the orange slices. Cover bowl and let sit for about an hour to allow the flavors to mingle.
When ready to serve, toss the arugula into a bowl along dressed beets and oranges. Top with the toasted pistachios, scallions and parsley. Serve and enjoy! (That’s what she said.)
If you enjoyed this Roasted Beet and Citrus Salad, you may also like:
- Garlicky Roasted Vegetables with Tahini Drizzle
- Roasted Cauliflower Salad with Creamy Cashew Dressing
- Roasted Carrots with Green Goddess Dressing
- Strawberry Kale Salad