Beet, Orange and Arugula Salad

5.0(1107)

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

by Martha Rose Shulman

Open original recipe

MediterraneanDinner, Lunch, Quick, Appetizer

Servings

Serves 4

Total time

10 min

Calories / serving

240 kcal

Ingredients (11)

serves

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegarbalsamic-vinegar
1 tablespoon sherry vinegar or red wine vinegarvinegar
Salt and freshly ground pepper to tastesalt-and-pepper
3 tablespoons grapeseed oil or sunflower oiloil
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)orange
4 cups wild or baby arugulaarugula
2 tablespoons chopped cilantrocilantro
1/4 cup chopped walnuts (1 ounce)walnut

Instructions (2 steps)

01In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
02

Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.