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Beet Salad with Arugula and Oranges

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Serves 4 » marthastewart.com

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.

Ingredients:
    1 bunch medium red beets (about 1 1/2 pounds), 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 arugula (1/2 pound), 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


Preparation:

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.