Orange, Beet and Arugula Salad
1 cup(s), red and/or yellow, leaves and stems cut off, beets
Fresh orange juice
¼ cup(s), minced
Red wine vinegar
¼ pinch, freshly ground, or to taste
6 cup(s), baby leaves (about 4 oz)
2 medium, Navel, peel and pith removed, sliced
- Preheat oven to 400°F.
- 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.
- Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.
- 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.