Orange, Beet and Arugula Salad
3
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 4 • Difficulté: Facile
A colorful salad that balances the sweetness of beets and oranges with arugula’s peppery bite.
Ingrédients
Beets
1 cup(s), red and/or yellow, leaves and stems cut off, beets
Fresh orange juice
¼ cup(s)
Shallots
¼ cup(s), minced
Olive oil
2 tbsp(s)
Red wine vinegar
1 tbsp(s)
Table salt
1 tsp(s)
Black pepper
¼ pinch(es), freshly ground, or to taste
Arugula
6 cup(s), baby leaves (about 4 oz)
Orange
2 medium, Navel, peel and pith removed, sliced
Instructions
1
Preheat oven to 400°F.
2
Place beets on a large piece of aluminum foil; fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.
3
Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.
4
In a large bowl, whisk together orange juice, shallots, oil, vinegar, salt and pepper. Add arugula to bowl; toss to coat. Top arugula with oranges and beets; drizzle with any dressing left in bottom of bowl. Grind more black pepper over top, if desired. Yields 1/4 of salad ingredients per serving.
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