Beet, Orange and Arugula Salad Recipe (2024)

I have been making a version of this salad for months. It was fantastic with Cara Cara oranges but I also use tangerines or naval oranges - whatever I can find in the grocery. I add a small amount of very thinly slivered red onion and top with roasted pistachios and goat cheese. I use a citrus vinaigrette made with champagne vinegar and avocado and EVOO. Yum!

Loved this! The beets were very easy to roast. I wrapped them in nonstick foil and popped them into a 400° oven for about an hour. Then when they cooled enough to handle I took a paper towel and over the sink just rubbed the peel off.

I don't have enough time to cook as I'd like so I purchased cooked beets & a jar of mandarin oranges in water (for the orange slices). I used only EVOO for the dressing, and I added goat cheese. It was a hit!

I made it twice. The first time with orange. The second time, I used grapefruit instead of orange. Even better!

Added a handful of red onion strands and I felt itenhanced the texture.

I have been making a version of this salad for months. It was fantastic with Cara Cara oranges but I also use tangerines or naval oranges - whatever I can find in the grocery. I add a small amount of very thinly slivered red onion and top with roasted pistachios and goat cheese. I use a citrus vinaigrette made with champagne vinegar and avocado and EVOO. Yum!

Very pretty with chiogga beets.

Roasting beets at 475 tablespoon or olive oil w small amount of thyme and salt works well.reference book fast fresh and green a Paperback by Suzy Middleton that is from 2020 but is now availabile inexpensively.best cookbook I own

I think the dressing needs a teaspoon of honey/agave syrup. Otherwise, very good flavors and a bright presentation.

The dressing is light yet so flavorful. Utilized a mix of blood oranges, navel, and sumatra for variety of color and texture and also added a sprinkle of goat cheese on top. Wonderful recipe for California citrus season.

Excellent recipe. The walnuts are an integral part of the recipe.

Super easy and delicious. You can use cooked beets from the produce aisle.

Used the precooked, vacuum sealed beets available at Whole Foods. Did not add cilantro (failed to get) and I was perfect without. Oranges can be sectioned ahead and held. Would toast the nuts next time.

Added avocados and it was delicious!

Stonewall Kitchen Fig Balsamic dressing makes a great base here. Added juice of half a key lime, 1T sherry vinegar, and whisked in 2t olive oil. (Keep tasting as you go.) Used Beetology vacuum packed roasted beets (always have them in the fridge) and a cara cara orange. Easy peasy. Next time will try dill instead of cilantro. Topped with crumbled feta. Served with spanakopita, cooked the night before and reheated, and yogurt.

Used blackberry balsamic vinegar and orange muscadet vinegar in cabinet for dressing.

Add goat cheese, y'all!

Try to resist adding cheese to this amazing salad. The earthy, herbaceous and citrus flavors shine better without it. I found toasted sunflower seeds worked as well as walnuts.

Used all olive oil instead of mix of grape seed. Toasted walnuts and cilantro were important. This is the only way my husband gobbles up citrus fruits.

Bitter. Would not make again.

Roasting beets at 475 tablespoon or olive oil w small amount of thyme and salt works well.reference book fast fresh and green a Paperback by Suzy Middleton that is from 2020 but is now availabile inexpensively.best cookbook I own

Roast beets with

Used mint vs cilantro; pac choi including base and leaves vs arugula, added crumbled blue cheese; hazelnuts vs walnuts - v. good; oranges a bit odd w/ blue cheese and too much dressing