Beet and Orange Salad
Colleen OMalleyCampbell
Yum-O! This is a fall favorite, or anytime good beets are available.
ingredients
- Salad:
- 1 bunch of beets (4-5), leaves removed
- 2 large navel oranges, peels cut off with a small small knife and sliced
- 1 bunch of arugula leaves, cleaned, thick stems removed
- Several thin slices of red onion
- optional 1/4 cup chopped walnuts
- Dressing :
- In a small jar, mix the following ingredients.
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon dried mustard
- Salt and pepper to taste
directions
- 1
1. Boil the beets with their peel on. 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
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. Sprinkle dressing over the individual salads
notes
Tastes even better with roasted beets! Boring with canned.
Source: Colleen OMalleyCampbell
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