Beet, Orange and Arugula Salad
Updated January 10, 2016
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra 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)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
¼ cup chopped walnuts (1 ounce)
Nutritional analysis per serving (4 servings)
19 grams carbs; 240 calories; 5 grams monosaturated fat; 11 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 4 grams fiber; 422 milligrams sodium; 3 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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.
- Step 2
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.
Advance preparation: Roasted beets will keep for 4 days in the refrigerator. They can be prepared and tossed with the tablespoon of dressing, and the oranges can be prepared, several hours before assembling the salad.
Private Notes
Comments
I have been making a version of this salad for months. It was fantastic with Cara Cara oranges but I also use tangerines or naval oranges - whatever I can find in the grocery. I add a small amount of very thinly slivered red onion and top with roasted pistachios and goat cheese. I use a citrus vinaigrette made with champagne vinegar and avocado and EVOO. Yum!
Loved this! The beets were very easy to roast. I wrapped them in nonstick foil and popped them into a 400° oven for about an hour. Then when they cooled enough to handle I took a paper towel and over the sink just rubbed the peel off.
I don't have enough time to cook as I'd like so I purchased cooked beets & a jar of mandarin oranges in water (for the orange slices). I used only EVOO for the dressing, and I added goat cheese. It was a hit!
Where has this recipe been hiding? I made it tonight aster searching for a recipe for arugula and oranges (CaraCara)-it was amazing. Just the fresh note our meal needed. I did not have beets and I didn’t miss them🤭
Fabulous salad. I added lemon juice to the dressing though. Needed a bit of zip
Was amazing. I made it with Cara Cara oranges, toasted the walnuts and omitted cilantro. also added a bit of goat cheese.