Best 4 Orange Roasted Beet And Arugula Salad Recipes

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**Orange Roasted Beet and Arugula Salad: A Vibrant Symphony of Flavors**

Indulge in a culinary journey with the Orange Roasted Beet and Arugula Salad, a vibrant and flavorful dish that tantalizes the taste buds. This delightful salad combines the earthy sweetness of roasted beets with the peppery bite of arugula, creating a harmonious balance of flavors. Dressed in a tangy orange vinaigrette, the salad is further enhanced with the addition of crumbled goat cheese and crunchy walnuts, adding a delightful textural contrast. This recipe is a delightful blend of colors, flavors, and textures, making it a perfect side dish or light lunch option.

**Additional Recipes to Explore:**

* **Roasted Beet Hummus:** Transform roasted beets into a creamy and flavorful hummus, perfect for dipping vegetables, crackers, or pita bread.

* **Beet and Goat Cheese Bruschetta:** Elevate your next party platter with this easy-to-make appetizer featuring roasted beets, creamy goat cheese, and a balsamic glaze on crispy bruschetta.

* **Beet and Orange Smoothie:** Start your day with a refreshing and nutritious smoothie made with roasted beets, orange juice, yogurt, and a touch of honey.

* **Beet and Quinoa Salad:** Combine roasted beets with quinoa, fresh herbs, and a tangy vinaigrette for a wholesome and satisfying salad that's perfect for meal prep.

* **Beetroot Risotto:** Indulge in a creamy and vibrant risotto made with roasted beets, vegetable broth, and Parmesan cheese for a luxurious main course.

Here are our top 4 tried and tested recipes!

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

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.

BEET AND GOAT CHEESE ARUGULA SALAD



Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

  • Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  • Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
  • Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

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

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

Tips:

  • Choose the best beets: Look for beets that are firm, smooth, and deep in color. Avoid beets that are bruised or have blemishes.
  • Roast the beets properly: To get the most flavor out of your beets, roast them at a high temperature (400°F) until they are tender. You can also wrap them in foil before roasting to help them steam.
  • Use a variety of oranges: This recipe calls for both navel oranges and blood oranges, but you can use any type of orange you like. Just be sure to use a mix of sweet and tart oranges for the best flavor.
  • Make the dressing ahead of time: The dressing for this salad can be made up to a week in advance. Just store it in the refrigerator until you're ready to use it.
  • Serve immediately: This salad is best served immediately after it's made. The beets will start to lose their color and flavor if they sit for too long.

Conclusion:

This orange roasted beet and arugula salad is a delicious and refreshing side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful salad, give this recipe a try!

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