BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
ARUGULA, BEET, ORANGE AND GOAT CHEESE SALAD
A bright, citrusy winter salad with a sherry vinaigrette to have as a light lunch or with a simple protein for dinner.
Provided by Marilena Leavitt
Categories Salad
Time 15m
Yield serves 4
Number Of Ingredients 13
Steps:
- Roast the beets (see note below). As soon and you can handle them, peel them and then slice them into ½-inch thick wedges or slices and set aside in a medium bowl.
- Prepare the vinaigrette by whisking together the vinegar, oils, honey, salt and pepper. (It should make ⅓ of a cup of vinaigrette). Taste it and adjust the seasoning. Pour half of it over the beets and toss well to combine. Cover and let sit for 30 minutes. (Tossing the still-warm beets with the vinaigrette will enhance their flavor.).
- With a sharp knife, cut away the peel and pith from the orange. Hold the orange over a small bowl (to catch the juices) and using a paring knife, slice between the membranes to release segments. Set them aside. Add any accumulated juices to the bowl with the beets.
- Arrange the arugula and the baby lettuce on a serving platter. Spoon beets over arugula and drizzle with the remaining vinaigrette. Arrange the orange segments over salad and the crumbled goat cheese. Add the sliced avocado (if using) and the toasted walnuts. Season lightly, with some salt and pepper to taste and drizzle with extra olive oil.
BEET SALAD WITH ARUGULA AND ORANGES
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 7
Steps:
- 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 pistachios and serve.
Nutrition Facts : Calories 172 g, Fat 8 g, Fiber 6 g, Protein 5 g
ORANGE, ROASTED BEET, AND ARUGULA SALAD
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
- Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
- Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON
This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great addition to the salad, with its earthy flavor and almost juicy, delicate crunch. You can use a mix of colors for the beets. I roasted golden and red beets together, and the red beets bled into the outside layer of the golden beets, making their color striking in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the salad ingredients in a large bowl.
- Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams
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