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Arugula, Orange and Beet Salad
You can use roasted, peeled beets for this recipe or shredded raw beets. The texture and flavor will be quite different depending on which you choose, but both are tasty!
- I bunch arugula, washed and any leggy stems trimmed
- 2 oranges
- 2-3 beets, depending on size
- ¼ cup orange juice
- ¼ cup olive or canola oil
- ½ to 1 teaspoon marmalade (optional)
- 2 tablespoons finely chopped cilantro (optional)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Arrange the arugula on individual plates or a large platter. Cut the peel off the oranges, then slice crosswise into rounds. If the beets are large, they may need peeling, but if small, simply grate them.
Mix the orange juice, oil, mustard, marmalade and cilantro in a blender to make a dressing. (Alternatively, shake in a jar until emulsified or whisk in a bowl). Add salt and pepper to your taste.
Top the arugula with orange slices and sprinkle with the grated beets. Top with the orange vinaigrette.
Submitted by Lorraine Glazar, Tucson CSA