Beet, Orange and Arugula Salad

This sweet, tart salad is full of flavor and loaded with vitamins and antioxidants. Walnuts provide a satisfying crunch. The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. Try to find the wispy wild arugula, which is more pungent than regular arugula. If you aren’t a fan of arugula, you can use any other kind of lettuce as well.

Makes: 4 servings
Time to cook: 10 minutes

Ingredients

· 1 tablespoon freshly squeezed orange juice

· 1 teaspoon balsamic vinegar

· 1 tablespoon sherry vinegar or red wine vinegar

· Salt and freshly ground pepper to taste

· 3 tablespoons grapeseed oil or sunflower oil

· 1 tablespoon extra virgin olive oil

· 2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)

· 1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)

· 4 cups wild or baby arugula

· 2 tablespoons chopped cilantro

· ¼ cup chopped walnuts (1 ounce)

Cooking Instructions

1. 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.

2. 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.

Advance preparation: Roasted beets will keep for 4 days in the refrigerator. They can be prepared and tossed with the tablespoon of dressing, and the oranges can be prepared, several hours before assembling the salad.

Nutrition per serving
240 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams fiber; 3 grams protein; 14 grams sugar; 422 milligrams sodium

Recipe by Martha Rose Shulman, NY Times Cooking  

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