Beet and Orange Arugula Salad

Beets and oranges add rich antioxidants to this refreshing salad.

Ingredients

• 1 large red beet, julienned

• 1 tablespoon extra-virgin olive oil

• To taste: coarse salt and ground pepper

• 1 teaspoon red wine vinegar

• 1/2 pound arugula, trimmed

• 2 small oranges, peeled and cut into wedges

• 2 tablespoons pecans (or pistachios), toasted, roughly chopped

• 2 tablespoons pumpkin seeds, toasted

Directions

1. Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.

2. Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with nuts and seeds and serve.

salad side dish appetizer anti-inflammatory vegetarian low carb gluten free