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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Beet Salad with Arugula and Oranges

Tags:oranges, salad, beets. arugula

Serving Size:Serves 4


  • 1 bunch (about 1 1/2 pounds) medium red beets, scrubbed, peeled, and cut into 1/2 inch wedges
  • 1 Tablespoon plus 2 teaspoons Brennan's Cellars Extra Virgin Olive Oil
  • Coarse salt and ground pepper
  • 1 teaspoon red-wine vinegar
  • 1 bunch (1/2 pound) arugula, trimmed, or 2 salad bags of arugual
  • 2 SweetBurst Navel Oranges, peel and pith removed, cut into 1/4 inch thick rounds
  • 2 Tablespoons toasted pistachios, roughly chopped



This salad is a feast for the eyes with bright red beets and vibrant oranges. If you think it's missing a little cheese, crumbled goat cheese on top.


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.

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