Beet, Orange and Arugula Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1tablespoon freshly squeezed orange juice
- 1teaspoon balsamic vinegar
- 1tablespoon sherry vinegar or red wine vinegar
- Salt and freshly ground pepper to taste
- 3tablespoons grapeseed oil or sunflower oil
- 1tablespoon extra virgin olive oil
- 2large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
- 1pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
- 4cups wild or baby arugula
- 2tablespoons chopped cilantro
- ¼cup chopped walnuts (1 ounce)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
240 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 3 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Step 2
Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Tip
- Advance preparation: Roasted beets will keep for 4 days in the refrigerator. They can be prepared and tossed with the tablespoon of dressing, and the oranges can be prepared, several hours before assembling the salad.
Private Notes
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Cooking Notes
Hannah
I have been making a version of this salad for months. It was fantastic with Cara Cara oranges but I also use tangerines or naval oranges - whatever I can find in the grocery. I add a small amount of very thinly slivered red onion and top with roasted pistachios and goat cheese. I use a citrus vinaigrette made with champagne vinegar and avocado and EVOO. Yum!
Tracey A.
Loved this! The beets were very easy to roast. I wrapped them in nonstick foil and popped them into a 400° oven for about an hour. Then when they cooled enough to handle I took a paper towel and over the sink just rubbed the peel off.
Mayor
I don't have enough time to cook as I'd like so I purchased cooked beets & a jar of mandarin oranges in water (for the orange slices). I used only EVOO for the dressing, and I added goat cheese. It was a hit!
chifei
I made it twice. The first time with orange. The second time, I used grapefruit instead of orange. Even better!
Lucy
Added a handful of red onion strands and I felt it enhanced the texture.
SGH
I have been making a version of this salad for months. It was fantastic with Cara Cara oranges but I also use tangerines or naval oranges - whatever I can find in the grocery. I add a small amount of very thinly slivered red onion and top with roasted pistachios and goat cheese. I use a citrus vinaigrette made with champagne vinegar and avocado and EVOO. Yum!
Lizy
Very pretty with chiogga beets.
Mel
Roasting beets at 475 tablespoon or olive oil w small amount of thyme and salt works well.reference book fast fresh and green a Paperback by Suzy Middleton that is from 2020 but is now availabile inexpensively.best cookbook I own
Delcious Recipe
I blended this recipe with another that wasn’t as highly rated. I cut grapefruit & orange into circles & removed peel. I shaved the cooked beets into ribbons. Lightly sprinkled with salt & pepper. Drizzled a high-end balsamic vinegar then topped with goat cheese. It was fabulous! Perfect summer salad & very interesting. Served with baked leg quarters & cous cous.
kathryn
the berries are a good addition !
Bucky
I think the dressing needs a teaspoon of honey/agave syrup. Otherwise, very good flavors and a bright presentation.
Anna
The dressing is light yet so flavorful. Utilized a mix of blood oranges, navel, and sumatra for variety of color and texture and also added a sprinkle of goat cheese on top. Wonderful recipe for California citrus season.
Nick
Excellent recipe. The walnuts are an integral part of the recipe.
condiment queen
Super easy and delicious. You can use cooked beets from the produce aisle.
PoshGeek
Used the precooked, vacuum sealed beets available at Whole Foods. Did not add cilantro (failed to get) and I was perfect without. Oranges can be sectioned ahead and held. Would toast the nuts next time.
Emm
Added avocados and it was delicious!
SH
Stonewall Kitchen Fig Balsamic dressing makes a great base here. Added juice of half a key lime, 1T sherry vinegar, and whisked in 2t olive oil. (Keep tasting as you go.) Used Beetology vacuum packed roasted beets (always have them in the fridge) and a cara cara orange. Easy peasy. Next time will try dill instead of cilantro. Topped with crumbled feta. Served with spanakopita, cooked the night before and reheated, and yogurt.
cannedyou
Used blackberry balsamic vinegar and orange muscadet vinegar in cabinet for dressing.
Ben
Add goat cheese, y'all!
Christiane
Try to resist adding cheese to this amazing salad. The earthy, herbaceous and citrus flavors shine better without it. I found toasted sunflower seeds worked as well as walnuts.
meinmunich
Used all olive oil instead of mix of grape seed. Toasted walnuts and cilantro were important. This is the only way my husband gobbles up citrus fruits.
kellyB
Bitter. Would not make again.
condiment queen
Arugula can be overly bitter if it's harvested too late. Maybe try this with baby arugula, which is milder.
Mel
Roasting beets at 475 tablespoon or olive oil w small amount of thyme and salt works well.reference book fast fresh and green a Paperback by Suzy Middleton that is from 2020 but is now availabile inexpensively.best cookbook I own
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