Arugula, Orange and Beet Salad

January 23, 2011

Arugula, Orange and Beet Salad

Lorraine Glazar, Tucson CSA

Serves 2

I bunch arugula, washed and stemmed
2 oranges
2-3 beets, depending on size
¼ cup orange juice
¼ cup olive or canola oil
½ to 1 teaspoon marmalade (optional)
2 tablespoons finely chopped cilantro (optional)
1 teaspoon Dijon mustard
Salt and pepper to taste

Arrange the arugula on individual plates or a large platter.  Cut the peel off the oranges, then slice crosswise into rounds.  If the beets are large, they may need peeling, but if small, simply grate them.

Mix the orange juice, oil, mustard, marmalade and cilantro in a blender to make a dressing.  (Alternatively, shake in a jar until emulsified or whisk in a bowl).  Add salt and pepper to your taste.

Top the arugula with orange slices and sprinkle with the grated beets.  Top with the orange vinaigrette.

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