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–+ servings

Beet Salad with Oranges + Arugula

Servings 4

Ingredients

Salad
  • 1 bunch of beets, (gold and red if available) about 4-5 medium-sized, scrubbed clean
  • 2 large navel oranges, peels cut off with a small paring knife and sliced
  • 1 bunch of arugula leaves, cleaned and any thick stems removed
  • several slices of red onion, thinly sliced
  • 1/4 cup chopped walnuts *optional can substitute with nuts of your choice, or sunflower seeds
Vinaigrette dressing
  • 3 tbsp. white whine vinegar
  • 1/4 cup olive oil
  • 1/4 tsp. dried mustard
  • salt and pepper to taste

Instructions

Cook the beets
  • Preheat the oven to 400° F.
  • Wrap the unpeeled beets in aluminum foil and bake for an hour or until done. They should be fork tender.
  • When done roasting, allow the beets to come to room temperature and remove their peels. Slice or quarter them.
Vinaigrette
  • While the beets are roasting, make the dressing by putting all of the dressing ingredients into a jar. 
  • Seal and shake until the dressing is well blended.
Salad
  • In a serving bowl, place the arugula, then the orange segments and beets, and top with the red onion.
  • Add the desired amount of dressing over the salad, gently toss to coat, and refrigerate for 15 minutes.
  • This allows the flavors of the vinaigrette to meld into the beets, giving them extra flavor. 
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