Beet, Orange and Arugula Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon freshly squeezed orange juice
- 1teaspoon balsamic vinegar
- 1tablespoon sherry vinegar or red wine vinegar
- Salt and freshly ground pepper to taste
- 3tablespoons grapeseed oil or sunflower oil
- 1tablespoon extra virgin olive oil
- 2large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
- 1pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
- 4cups wild or baby arugula
- 2tablespoons chopped cilantro
- ¼cup chopped walnuts (1 ounce)
Nutritional analysis per serving (4 servings)
240 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 3 grams protein; 422 milligrams sodium
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.