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!
We made this for Christmas dinner and it was amazing!! The orange and the beets went really well together, also the sauce was so good! We used avocado and olive oil instead of the other oils. We highly recommend this dish!!
Time: 10 minutes… Main ingredient: “2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)” So, adjust prep time by another 2 to 3 hours, unless you just happen to have roasted, peeled, and cut beets lying around in your fridge.
I made this for a luncheon 10/2025. Pretty much made according to directions. Absolutely delicious. Guests raved! A couple of observations: (1) I like dabs of goat cheese as a garnish, which I think is better than walnuts, (2) why the 2 types of oil? Just use EVOO and (3) quick-pickled thin-sliced red onions also make a fine garnish.