Beet and Orange Salad
Salads • European
Description
Beet and Orange Salad
Ingredients
- Yellow Beets 5 pieces
- Oranges 2 pieces
- Arugula 1 bunch
- Chopped almonds 0 fl oz
- Sweet Red Onion ¼ head
- Olive Oil 0 fl oz
- Champagne Vinegar 0 fl oz
- Dijon Mustard ¼ teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a small jar, combine the vinegar, olive oil, mustard, a little salt, and pepper. Close the lid and shake well.
Step 2
Boil the beets in boiling water, unpeeled, until tender, about 30–40 minutes, or wrap the beets in foil and place in a preheated oven at 200°C (400°F) for 40–50 minutes. Cool and peel. Cut into medium pieces and transfer to a bowl.
Step 3
Pour half of the dressing into the bowl with the beets, mix, and let marinate for a while.
Step 4
Meanwhile, peel the oranges and slice them into small segments.
Step 5
On plates, arrange the arugula, then top with the beets and oranges, sprinkle with finely chopped onion and walnuts. Drizzle with dressing and serve.
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