Orange and Beet Salad
Sue Byrom
ingredients
- 1 bunch of beets, leaves removed, about 4 or 5 medium sized
- 2 large navel oranges, peels cut off and sliced
- 1 bunch of arugula leaves, cleaned, thick stems removed
- Several thin slices of red onion
- Optional: 1/4 cup chopped walnuts
- Dressing: 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon dried mustard
- Salt and pepper to taste
directions
- 1
Wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.
- 2
Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads.
Source: Sue Byrom
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