Beet and Orange Arugula Salad
By abbeysue
Beets and oranges add rich antioxidants to this refreshing salad.

-
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
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.
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.
Nutritional Facts
- Servings
- 4
- Calories - 120
- Total Fat - 8g
- Saturated Fat - 1g
- Sodium - 32mg
- Carbohydrates - 11g
- Fiber - 3g
- Sugars - 7g
- Protein - 4g
Add your review
0 replies