Photo of Orange, beet, and arugula salad by WW

Orange, beet, and arugula salad

Total Time
1 hr 30 min
15 min
1 hr
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.


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)


5 oz, baby leaves


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; 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