Orange and Beet Salad


  • 1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
  • 2 large navel oranges, peels cut off with a small small knife and sliced
  • 1 bunch of arugula leaves, cleaned, and any thick stems removed
  • ¼ teaspoon dried mustard
  • Salt and pepper to taste
  • Several thin slices of red onion
  • optional ¼ cup chopped walnuts
  • + 2 more ingredients
    • ¼ cup white wine vinegar
    • ¼ cup olive oil

Method 1 Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake the...

View full recipe at SpringPad


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