Best 3 Beet Salad With Arugula And Oranges Recipes

Indulge in a symphony of flavors and textures with our refreshing Beet Salad with Arugula and Oranges. This vibrant salad combines the earthy sweetness of roasted beets, the peppery bite of arugula, the juicy burst of oranges, and the creamy richness of goat cheese. Drizzled with a tangy orange-balsamic vinaigrette, this salad is a delightful balance of sweet, savory, and tangy flavors.

In addition to the classic Beet Salad with Arugula and Oranges, this article offers variations to suit different tastes and preferences. For a vegan option, the Goat Cheese and Orange Salad combines roasted beets, creamy avocado, and tangy oranges tossed in a zesty orange vinaigrette. If you prefer a warm salad, try the Roasted Beet and Chickpea Salad, featuring oven-roasted beets, chickpeas, and a flavorful dressing made with tahini and lemon. And for a simplified version, the Beet and Orange Salad is a minimalist's dream, showcasing the natural flavors of beets and oranges with a touch of olive oil and lemon juice.

Here are our top 3 tried and tested recipes!

BEET SALAD WITH ARUGULA AND ORANGES

Beet Salad with Arugula and Oranges image

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.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 7

Ingredients

1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges
1 tablespoon plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 teaspoon red-wine vinegar
1 bunch arugula (1/2 pound), trimmed
2 oranges, peel and pith removed, cut into 1/4-inch-thick rounds
2 tablespoons toasted pistachios, roughly chopped

Steps:

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.

Nutrition Facts : Calories 172 g, Fat 8 g, Fiber 6 g, Protein 5 g

WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON

Wild Arugula and Beet Salad With Orange, Walnuts and Tarragon image

This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great addition to the salad, with its earthy flavor and almost juicy, delicate crunch. You can use a mix of colors for the beets. I roasted golden and red beets together, and the red beets bled into the outside layer of the golden beets, making their color striking in the salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, side dish

Time 10m

Yield Serves 4

Number Of Ingredients 13

Ingredients

3 cups wild arugula
1/2 cup chopped purslane, if available (substitute more arugula if not)
3 tablespoons chopped fresh tarragon
3 to 4 tablespoons chopped walnuts
2 large or 4 small or medium beets, any color or a mix, roasted peeled and cut in wedges
1 navel orange, peeled, pith removed, and sections cut from between membranes
1 teaspoon balsamic vinegar
Salt to taste
1 tablespoon sherry vinegar
1 small garlic clove, puréed or put through a press
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
Freshly ground pepper (optional)

Steps:

Combine the salad ingredients in a large bowl.
Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams

ORANGE, ROASTED BEET, AND ARUGULA SALAD

Orange, Roasted Beet, and Arugula Salad image

Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled

Steps:

Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

Tips:

For the best flavor, use fresh beets. If you can't find fresh beets, you can use canned beets, but be sure to rinse them well before using.

To make the salad ahead of time, cook the beets and oranges up to 2 days in advance. Store them separately in the refrigerator.

When assembling the salad, be sure to taste the dressing and adjust the seasonings to your liking.

For a vegan version of this salad, omit the feta cheese.

You can easily adapt this salad to your own taste preferences. For example, if you like a sweeter salad, add more oranges or honey. If you like a more tangy salad, add more lemon juice.

Conclusion:

Beet salad with arugula and oranges is a delicious and refreshing salad that is perfect for a summer meal. It is also a great way to get your daily dose of fruits and vegetables. The beets provide a sweet and earthy flavor, the oranges add a bright and citrusy flavor, and the arugula adds a peppery flavor. The feta cheese adds a salty and creamy flavor, and the honey-lemon dressing adds a sweet and tangy flavor. This salad is sure to please everyone at your table.