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Beet Salad with Arugula and Oranges

Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 teaspoon red-wine vinegar
  • 1 bunch arugula (1/2 pound), trimmed
  • 2 oranges, peel and pith removed, cut into 1/4-inch-thick rounds
  • 2 tablespoons toasted pistachios, roughly chopped

Cook's Note

The beets can be roasted a day in advance; toss everything together to serve.

Directions

  1. Step 1

    Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.

  2. Step 2

    Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.

Source
Everyday Food, October 2010

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Reviews (1)

  • 10 Dec, 2010

    Fantastic, easy, and healthy!