Food & Cooking Recipes Salad Recipes Beet Salad with Arugula and Oranges 3.2 (54) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 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. Ingredients 1 bunch medium red beets (about 1 ½ pounds), scrubbed, peeled, and cut into ½-inch wedges 1 tablespoon plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 1 teaspoon red-wine vinegar 1 bunch arugula (½ pound), trimmed 2 oranges, peel and pith removed, cut into ¼-inch-thick rounds 2 tablespoons toasted pistachios, roughly chopped Directions 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. 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. Cook's Notes Peeling and cutting the beets into small pieces reduces their cooking time. Rate it Print