Beet, Orange and Arugula Salad Recipe

Name: Beet, Orange and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup chopped walnuts (1 ounce)

Servings: persons

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
1/4 cup chopped walnuts (1 ounce)

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.
2
Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
3
Toss the beets with 1 tablespoon of the dressing.
4
Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl.
5
Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing.
6
Top with the cilantro and walnuts, and serve.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Beet, Orange and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet, Orange and Arugula Salad

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