Citrus Beet and Arugula Salad with Walnuts
A vibrant salad of earthy roasted beets, peppery arugula, toasted walnuts, and fresh orange segments dressed in a simple citrus vinaigrette. Use store-bought pre-cooked beets to keep this truly no-cook and weeknight-fast.
Ingredients
- 8 oz cooked beets (store-bought or roasted), sliced or wedged
- 4 cups baby arugula
- 2 medium navel orange, peeled, segmented
- 1/4 cup walnuts, toasted, roughly chopped
- 1/4 cup red onion, very thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Make the dressing: in a small bowl, whisk together 2 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 2 tsp white wine vinegar, 1/2 tsp Dijon mustard, and 1/2 tsp honey. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper.
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2
Spread 4 cups baby arugula across a large serving platter or divide among plates.
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3
Arrange 8 oz sliced or wedged cooked beets (store-bought or roasted) and 2 medium peeled, segmented navel orange over the arugula. Scatter 1/4 cup very thinly sliced red onion over the top.
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4
Drizzle the dressing over the salad and finish with 1/4 cup toasted, roughly chopped walnuts. Serve immediately.