Orange, Roasted Beet, and Arugula Salad

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Orange, Roasted Beet, and Arugula Salad

arugula salad


2 large beets
1 navel orange
1 Tbsp. olive oil
2 tsp. balsamic vinegar
1 tsp. dijon mustard
Sprinkle of salt and pepper
2 bunches of arugula, washed well and dried


Preheat oven to 450 degrees. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40-50 minutes. Pierce with the tip of a sharp knife to test for tenderness. Allow to cool enough to handle, then rub off skins. Slice into chunks.

While beets are roasting, slice off ends of orange with a sharp knife. Peel and break into segments. Cut each segment into 2-3 pieces, set aside.

In a serving bowl, mix oil, vinegar, mustard, and orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Add beets and orange segments, tossing gently to combine.

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