Citrus Beet and Arugula Salad with Walnuts

Name: Citrus Beet and Arugula Salad with Walnuts
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
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

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.

15 minEasyServes 4190 cal/serving

AmericanSaladNo-CookDASHVeganMediterraneanHigh FiberLow CarbGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeCorn-Free

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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

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.
2

Spread 4 cups baby arugula across a large serving platter or divide among plates.
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.
4

Drizzle the dressing over the salad and finish with 1/4 cup toasted, roughly chopped walnuts. Serve immediately.

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Questions

Is there a substitute for Dijon mustard in Citrus Beet and Arugula Salad with Walnuts?

The entry for Citrus Beet and Arugula Salad with Walnuts calls for 1/2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Is Citrus Beet and Arugula Salad with Walnuts gluten-free?

Yes. As written, nothing in the ingredient list for Citrus Beet and Arugula Salad with Walnuts is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Dijon.

Does Citrus Beet and Arugula Salad with Walnuts contain tree nuts?

Yes: 1/4 cup walnuts, toasted, roughly chopped. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Citrus Beet and Arugula Salad with Walnuts?

One serving (the recipe makes 4) is about 190 calories, with 6 g protein, 18 g carbohydrate and 10 g fat, plus 5 g fiber and 631 mg sodium. The figures are estimates computed from the ingredient list.

How long does Citrus Beet and Arugula Salad with Walnuts keep?

Once dressed, the arugula will wilt within hours, so keep the dressing apart and toss Citrus Beet and Arugula Salad with Walnuts just before serving. Undressed and refrigerated, the components hold about two days. Store the walnuts at room temperature so it stays crisp. It does not freeze.

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