Photo of Orange, Beet and Arugula Salad by WW

Orange, Beet and Arugula Salad

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
A colorful salad that balances the sweetness of beets and oranges with arugula’s peppery bite.


Uncooked beets

1 cup(s), red and/or yellow, leaves and stems cut off, beets

Fresh orange juice

¼ cup(s)

Uncooked shallot(s)

¼ cup(s), minced

Olive oil

2 tbsp(s)

Red wine vinegar

1 tbsp(s)

Table salt

1 tsp(s)

Black pepper

¼ pinch, freshly ground, or to taste


6 cup(s), baby leaves (about 4 oz)


2 medium, Navel, peel and pith removed, sliced


  1. Preheat oven to 400°F.
  2. Place beets on a large piece of aluminum foil; fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.
  3. Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.
  4. In a large bowl, whisk together orange juice, shallots, oil, vinegar, salt and pepper. Add arugula to bowl; toss to coat. Top arugula with oranges and beets; drizzle with any dressing left in bottom of bowl. Grind more black pepper over top, if desired. Yields 1/4 of salad ingredients per serving.