Orange, beet, and arugula salad

2
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
This colorful salad balances the sweetness of beets and oranges with arugula’s peppery bite. The only cooking required is roasting the beets in the oven. Feel free to cook down a bunch of beets ahead of time since they're great on their own as a side to any entrée. The simple dressing features shallots, orange juice, and red wine vinegar, which nicely complements both the fruit and lettuce. It's a gorgeous, flavorful salad that's a showstopper for any family meal or dinner party.

Ingredients

uncooked beets

4 small, red and/or yellow, leaves and stems cut off, beets scrubbed

fresh orange juice

¼ cup(s)

uncooked shallot(s)

¼ cup(s), minced

olive oil

2 Tbsp

red wine vinegar

1 Tbsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground (or to taste)

arugula

5 oz, baby leaves

orange(s)

2 medium, navel, peel and pith removed, sliced

Instructions

  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; 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; gently toss to coat. Grind more black pepper over top, if desired. Divide among four plates and serve.
  5. Serving size: about 2 cups

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