arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Beet Salad with Arugula and Oranges

Adapted By Brennan's 27 Sep 2018

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 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 arugula

2 Navel Oranges, peel and pith removed, cut into 1/4 inch thick rounds

2 Tablespoons toasted pistachios, roughly chopped

Adapted From:

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.