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Wild Arugula and Beet Salad With Orange, Walnuts and Tarragon

5.0(288)

This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great addition to the salad, with its earthy flavor and almost juicy, delicate crunch. You can use a mix of colors for the beets. I roasted golden and red beets together, and the red beets bled into the outside layer of the golden beets, making their color striking in the salad.

by Martha Rose Shulman

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MediterraneanDinner, Lunch, Appetizer, Side Dish

Servings

Serves 4

Total time

10 min

Calories / serving

180 kcal

Ingredients (13)

serves

3 cups wild arugulaarugula
1/2 cup chopped purslane, if available (substitute more arugula if not)
3 tablespoons chopped fresh tarragontarragon
3 to 4 tablespoons chopped walnutswalnut
2 large or 4 small or medium beets, any color or a mix, roasted peeled and cut in wedges
1 navel orange, peeled, pith removed, and sections cut from between membranesorange
1 teaspoon balsamic vinegarbalsamic-vinegar
Salt to tastesalt
1 tablespoon sherry vinegarsherry-vinegar
1 small garlic clove, puréed or put through a pressgarlic
1 tablespoon walnut oilwalnut-oil
2 tablespoons extra-virgin olive oilolive-oil
Freshly ground pepper (optional)pepper

Instructions (2 steps)

01Combine the salad ingredients in a large bowl.
02Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.

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Rich recipe — supports nutrition-aware planning.