Beet, Orange and Arugula Salad

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

1 tablespoon freshly squeezed orange juice

1 teaspoon balsamic vinegar

1 tablespoon sherry vinegar or red wine vinegar

Salt and freshly ground pepper to taste

3 tablespoons grapeseed oil or sunflower oil

1 tablespoon extra virgin olive oil

2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)

1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)

4 cups wild or baby arugula

2 tablespoons chopped cilantro

1/4 cup chopped walnuts (1 ounce)

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.

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.

Yield: Serves 4

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.

Nutritional information per serving: 258 calories; 19 grams fat; 2 grams saturated fat; 11 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 22 grams carbohydrates; 5 grams dietary fiber; 77 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”