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Orange and Beet Salad
Orange and Beet Salad
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Try this vibrant beet salad with beets, oranges, red onions, and arugula in a zesty vinaigrette for a refreshing burst of flavor.
Ingredients:
  • For the salad:
  • 1 bunch of beets, leaves removed (save them for beet greens !) - about 4 or 5 medium sized, scrubbed clean
  • 2 large navel oranges, peels cut off with a small small knife and sliced
  • 1 bunch of arugula leaves, cleaned, and any thick stems removed
  • Several thin slices of red onion
  • optional 1/4 cup chopped walnuts
  • For the vinaigrette:
  • 3 Tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon dried mustard
  • Salt and pepper to taste
Instructions:
  • Prepare the beets: Boil the unpeeled beets in water until fork-tender (about 30 minutes) or roast them wrapped in foil in a 400°F oven for about an hour. Allow the cooked beets to cool, peel them, and slice or quarter them. Optionally, marinate them in half of the oil and vinegar dressing.
  • Prepare the dressing: Combine all dressing ingredients in a jar, seal tightly, and shake vigorously until well blended while the beets are cooking.
  • Assemble the salad: Arrange arugula, orange slices, beets, red onion slices, and chopped walnuts on individual plates. For a pop of color, soak a few orange slices in the beet juice for a vibrant touch. Drizzle dressing over the salads.

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