Mediterranean · Side · Easy

Beet and Orange Salad

Name: Beet and Orange Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 lb beets, trimmed; 2 oranges; 3 cups arugula; 2 tbsp olive oil; 1 tbsp red wine vinegar; ¼ tsp salt; ¼ tsp black pepper

Total: 1 hr 10 min
Prep: 20 min
Serves: 4
Calories: 180

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Roasted beets and juicy orange segments sit over peppery arugula with a simple red wine vinaigrette.

Roasting whole beets concentrates their sweetness in Beet and Orange Salad, while fresh citrus keeps each bite lively. Dressing the beets separately prevents their color from coating every leaf.

Choose similarly sized beets so they soften together. Cut the orange segments over a bowl and add the caught juice to the dressing, making use of the fruit without extra sweetener.

Sweet Tangy Fresh Make Ahead Vegan Vegetarian Gluten-free Dairy-free Nut-free Egg-free Paleo

Method

Heat the oven to 400°F (200°C). Wrap beets in foil and roast for until a knife slides through easily. Cool until comfortable to handle, rub off skins and cut into wedges.
Cut peel and white pith from oranges, then cut segments between membranes, catching the juice. Whisk juice with olive oil, red wine vinegar, salt and black pepper.
Toss beets with half the dressing. Arrange over arugula with orange segments and drizzle with remaining dressing.

Forkue tips

Wear gloves when peeling beets if you want to keep the color off your hands.

Storing and reheating

Refrigerate cooked beets and dressing for 4 days. Store oranges and arugula separately and assemble just before eating.

Nutrition per serving, estimated

180Calories

3gProtein

23gCarbs

9gFat

Photo: Missvain, CC BY 4.0, via Wikimedia Commons (cropped and enhanced)