Beet Salad with Oranges and Arugula

By Taste of Lime

Beets may not be for everyone, but this arugula and beet salad narrows the gap, with its sweet and citrusy dressing and orange segments. I love the flavor combination of oranges and beets. Not only does it taste good, but the health benefits from this root vegetable, make it a star. Beets are rich in compounds such as antioxidants, fiber, vitamins, and minerals, giving them a high level of nutritional value. If you’ve never been a fan of beets, it’s worth giving them a second look.

Arugula (also known as rocket) provides a nice contrast for this salad. It’s quite peppery, though, so I prefer to use a mixture of baby arugula and baby spinach. But your choices are as varied as to what’s growing in your garden or what you’ll find in the produce section of your local market.

How to Cook Beets

Cut off the stems, leaving about an inch on top, and leave the root at the end. This will keep the beets from bleeding. Rinse them off, but don’t scrub them. Leave the whole beets unpeeled and place in a pan. Cover with cold water and bring to a boil. Simmer for 35 to 50 minutes depending on the size. The cooked beets should be tender. Drain and let them cool completely. Use a paper towel to rub off the skin. Cut off the roots and any remaining stalks and set aside. This can be done ahead of time.

How to Segment an Orange

With a paring knife, cut a small slice off the top and bottom of the fruit, just enough to expose the orange. Set it on a flat surface and trim off the peel and pith. Follow the shape of the orange as you cut down, turning it as you work your way around. Hold the peeled orange over a bowl and slice along both sides of each membrane to remove the segments. Place the segments on the cutting board temporarily until ready to use in the salad. Squeeze any remaining juice from the membranes into the bowl. Save this for the salad dressing.

Beet Salad with Oranges and Arugula

Servings: 4
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Dressing Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon table salt

Salad Ingredients

1 pound beets
2.5 ounces baby arugula and baby spinach mix
1 naval orange, peeled and segmented (save any juice for the dressing)
1/4 cup thinly sliced red onion

Directions

Rinse off the beets (but don’t scrub or peel them). Leave an inch of the stem and the entire root intact to prevent bleeding. Place in a pot of cold water and bring to a boil. Reduce the heat, cover, and simmer 35 to 50 minutes, until tender. Drain and cool completely. Trim the stems and roots and rub off the skins with a paper towel. Cut into wedges.

Whisk the dressing ingredients together in a separate bowl. After you segment the orange, add the remaining juice to the dressing. Set aside.

Rinse the arugula and spin dry with a salad spinner. Place in a large bowl. Add the onions, orange segments, and beets. Whisk the dressing again and pour it over the salad. Gently toss.