Beet, Orange And Arugula Salad

beet orange and arugula salad

Roasted beets marinated in a honey citrus vinaigrette are served with sweet juicy oranges, creamy goat cheese and crunchy pistachios on a bed of arugula. This easy to make, Moroccan inspired, vibrant colored salad makes a delicious first course, side salad or a light and healthy main course.

This contrasting burgundy red and orange colored salad packs a lot of flavor. Citrus adds a burst of fresh sweetness that marries well with the savory beets. Creamy goat cheese and crunchy pistachios are also a winning combination. The honey citrus vinaigrette with cumin and cinnamon, spices that you often find in Moroccan food, goes will with the peppery arugula. The end result is a delicious and healthy salad that I believe you and your guests will enjoy. What is especially nice about this quick and easy salad is that it can all be prepped ahead of time and put together right before serving if you are entertaining guests.

beet, orange and arugula salad
Beet, Orange And Arugula Salad With A Honey Citrus Vinaigrette

Beet, Orange And Arugula Salad With A Honey Citrus Vinaigrette

Serves 4, adjust the recipe accordingly

  • 4 roasted and peeled beets, cut into 6 wedges each (you can substitute canned beets)
  • 2 oranges, peeled and segmented (I used Navel)
  • 1/4 onion, cut into small slices
  • 2 – 3 Tbsp. goat cheese crumbles or to taste
  • 1/4 c. shelled, roasted pistachio nuts
  • 5 – 6 oz. baby arugula or greens of your choice

Honey Orange Vinaigrette

  • 1/4 c. fresh squeezed orange juice
  • 1 Tbsp, honey
  • 1 Tbsp. lemon juice
  • 1/4 c. olive oil
  • salt and pepper, to taste
  • 1/4 tsp. cumin
  • 1/8 tsp. cinnamon
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • pinch of cayenne
  • 1 Tbsp. finely grated orange zest
  • 1 Tbsp. finely chopped cilantro
  • 1 – 2 Tbsp. finely chopped mint

Segment the oranges over a bowl to catch the juice. Also squeeze the remaining remnants to extract all the juice (you should have about a 1/4 cup of juice) for the vinaigrette.

In a small bowl, whisk together the orange juice, honey, lemon juice, olive oil, the seasonings, zest, cilantro and mint. Taste and adjust, if necessary, by adding either more lemon juice or honey, to balance the flavors to your own preference. Toss the beet wedges and onion slices with a little of the vinaigrette and let marinate in the refrigerator for at least an hour or more. When ready to serve, toss the arugula with a couple tablespoons of the vinaigrette and pile on a platter. Arrange the marinated beets and oranges on top then sprinkle with the goat cheese and pistachios. Drizzle a little of the remaining vinaigrette over the oranges and serve.

If roasting the beets, choose ones that are small, firm, deep colored and have unblemished skin. Roast without peeling, the skin rubs off easily under cold water after cooking.

I like to use fully cooked and peeled beets that you can find in the refrigerated section of the produce department. You can also use canned beets.

The beets can be marinated the day before, the flavor will actually improve.

If you do not have 1/4 cup of retained juice after segmenting the oranges, you can squeeze a couple of the segments for additional juice.

Make sure when you zest the orange to avoid the white pith or the zest will be bitter.

Do not toss the beets and oranges together. Also do not assemble the salad too early before serving or the oranges will pick up the color from the beets and they will turn pink.

Notes From The Kitchen

****

While you might think of this beet, orange and arugula salad as being seasonal, I enjoy it anytime of the year. I hope you will give it a try, either as I have suggested, or make it with ingredients of your own choice. I used Navel oranges but Cara Cara or Tangerines would be great. Instead of goat cheese, feta or bleu cheese would be good alternatives. Toasted pecans or walnuts would be equally good in this salad if you don’t care for pistachios. Enjoy!

   

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42 thoughts on “Beet, Orange And Arugula Salad

  1. That’s a really nice vinaigrette! Loads of flavor in that. And I love beets in salad, and they pair so well with oranges. Super nice dish — thanks.

  2. this salad looks so pretty and healthy and delicious. the colours are gorgeous. and it’s such a great flavour combo. i’ve made similar salads and you can feel them doing you good as you eat. i love the earthiness of beetroot, and the citrus tang of orange. Yum!

  3. Oh this looks like my kind of salad! We are growing beets in our garden. So hopefully I’ll make this salad with our homegrown beets! Bunnies… stay away from our beet greens!
    Happy Week to you Karen!

  4. What a gorgeous salad, perfect for a light lunch with friends outside. I made the mistake of making a beet salad too early once and boy what a mess!

  5. Gorgeous looking salad and perfect for summer. It will be a salad week here in the Southwest with the desert heat near 100 degrees every day. Thanks for the recipe, it looks delicious!

  6. Gorgeous salad! And you’ve reminded me that I’ve yet to make a beet salad this season! I love beets every which way and combined with oranges sounds delicious!!

  7. LOVE this salad! And it’s so pretty. But, what you’ve created as a dressing is outstanding! Almost curry flavors. I cannot wait to make it!

  8. This is a really beautiful salad, visually and I’m sure I can already taste it. The vinaigrette really appeals to me, too. I wonder if adding a blood orange or two would be a nice addition or if the color wouldn’t provide enough contrast to the beets. I might experiment. 🙂

  9. Not only beautiful but I love everything in your salad recipe, Karen! That could be dinner on a hot evening!

  10. Now this is my kind of salad! I adore beets no matter how they’re prepared, but that perfect balance of zesty citrus against their earthy flavor, with spicy arugula, nutty pistachios, and creamy cheese… Perfection on a plate!

  11. Wow Karen, this is such a delicious salad! Beets are one of my favorite salad ingredients, and paired with goat cheese, pistachios, and your amazing honey citrus vinaigrette, I can see why this is a salad you enjoy year round. Can’t wait to try it, yum!

  12. Wow! Such a beautiful looking and healthy salad.The combination of beets and oranges make such a great presentation and I can only imagine how good it all tastes with the citrus dressing.

  13. What a gorgeous collection of fresh ingredients. I love colorful salads — especially with such wonderful flavors, like this one. Lovely. 🙂 ~Valentina

  14. This is a beautiful salad, Karen! Pistachios and goat cheese will be so delicious mixed in with the beets and oranges 🙂 Yay, I actually have everything on hand for the dressing!

  15. The combination of ingredients here is absolutely perfect, Karen! Funny enough, I don’t actually care much for beets – unless they are in a salad with oranges. Go figure! The goat cheese and toasted nuts (and not to mention that dressing) all take this recipe to a new level. Thanks for sharing!

  16. Beets and Oranges are such a good pair of flavors! I’ve made a super-simple beet and orange salad which I adore, but your addition of pistachios and cheese, along with that flavor-filled dressing are calling my name. Love this recipe, Karen!

  17. We love beets and especially beet salads. Yours sounds and looks delicious! Can’t wait to try this recipe.

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