Orange, Beet, and Arugula Salad

Orange, Beet, and Arugula Salad .jpeg

By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee

  • 4 small uncooked beets, red, and/or golden, leaves and stems cut off, beets scrubbed

  • 6 cup(s) arugula, baby leaves

  • 2 medium oranges, navel, peel and pith removed, sliced

  • 1/4 cup(s) fresh orange juice

  • 1/4 cup(s) uncooked shallots, minced

  • 2 Tbsp olive oil

  • 1 Tbsp red wine vinegar

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper, freshly ground

  • 1/2 cup walnuts

Preheat the oven to 400°F.

Place beets on a large piece of aluminum foil. Fold foil to form a tightly sealed packet. Place the packet on a baking sheet and roast until the beets are tender when pierced with a fork, about 1 hour.

Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.

In a large bowl, whisk together orange juice, shallots, oil, vinegar, salt and pepper. Add arugula to bowl; toss to coat.

Top arugula with oranges and beets. Gently toss to coat. Top with walnuts.

BlogRhonda Watson