2

Orange, Beet and Arugula Salad

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.
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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