Orange, beet, and arugula salad
4 small, red and/or yellow, leaves and stems cut off, beets scrubbed
fresh orange juice
¼ cup(s), minced
¼ tsp, freshly ground (or to taste)
5 oz, baby leaves
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; 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; gently toss to coat. Grind more black pepper over top, if desired. Divide among four plates and serve.
- Serving size: about 2 cups