Beet & Arugula Salad

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1 pound beets

1 tablespoon olive oil

salt and pepper

6 cups arugula or mixed greens

2 oranges sectioned

1 cup toasted pecans or candied pecans

½ red onion thinly sliced

½ cup feta cheese crumbled, or goat cheese

3 tablespoons olive oil (dressing)

2 tablespoons white wine vinegar (dressing)

1 teaspoon honey (dressing)

1 teaspoon Dijon mustard (dressing)

salt & pepper to taste (dressing)


1. Preheat oven to 400 degrees F.

2. Wash beets and trim the ends, cut beets in half. Rub beets with olive oil and season with salt and pepper.

3. Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.

4. Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.

5. Whisk dressing ingredients and set aside.

6. Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients.

Bon Appetit!

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