Beet & Arugula Salad
User Reviews
5
Beet & Arugula Salad
Description
This salad begins by roasting beets coated with olive oil, salt, and pepper until tender. Once cool, their skins are rubbed off for a smooth texture. The salad ingredients are brought together by bright, juicy orange sections cut free of pith, which add sweetness and acidity. Toasted pecans provide crunch and richness, while thin red onion slices and crumbled feta introduce sharpness and creaminess.
The dressing, made from olive oil, white wine vinegar, honey, and Dijon mustard, melds the components with a subtle tang and sweetness that enhances the natural flavors. Tossing the cooled beets and other components in this dressing creates a balanced salad full of contrasting colors and tastes.
This beet and arugula salad serves well as a light starter, side, or a vegetarian lunch option, offering an intersection of savory, sweet, and tangy notes coupled with varied textures.
The recipe notes suggest that beets and oranges can be prepared up to three days ahead and refrigerated, offering convenience. Using pre-cooked beets or canned beets (unpickled) can save time.
Ingredients
- 1 pound beet or 4 small cooked beets
- 1 tablespoon olive oil
- salt
- black pepper
Salad
- 6 cups arugula or mixed greens
- 2 orange sectioned, navel
- 1 cup pecans or candied pecans, toasted
- ½ red onion thinly sliced
- ½ cup feta cheese or goat cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
Cook & Cool Beets
- Preheat oven to 400°F.
- Wash beets and trim the ends (if they are large), cut beets in half. Rub beets with olive oil and season with salt and pepper.
- Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.
Prepare Salad
- Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.
- Whisk dressing ingredients and set aside.
- Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients
Notes
- Beets and orange segments can be prepared up to three days in advance and stored in the refrigerator.
- To save time, use pre-cooked or canned beets, ensuring canned beets are not pickled.
- See methods for segmenting oranges carefully to remove pith and membranes for a clean presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444 | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 17mg | 6% |
| Sodium | 321mg | 13% |
| Potassium | 737mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 46mg | 51% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
