Orange, beet, and arugula salad
4
Points®
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
Orange juice
0.25 cup(s)
Shallot
0.25 cup(s), chopped
Olive oil
2 Tbsp
Red wine vinegar
1 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Arugula
5 oz
Orange
2 medium
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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