Beet and Orange Arugula Salad

By abbeysue

Beets and oranges add rich antioxidants to this refreshing salad.

Beet and Orange Arugula Salad
  • 1 large red beet, julienned

  • 1 tablespoon extra-virgin olive oil

  • To taste: coarse salt and ground pepper

  • 1 teaspoon red wine vinegar

  • 1/2 pound arugula, trimmed

  • 2 small oranges, peeled and cut into wedges

  • 2 tablespoons pecans (or pistachios), toasted, roughly chopped

  • 2 tablespoons pumpkin seeds, toasted

  1. 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.

  2. 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 nuts and seeds and serve.

Nutritional Facts

Calories - 120
Total Fat - 8g
Saturated Fat - 1g
Sodium - 32mg
Carbohydrates - 11g
Fiber - 3g
Sugars - 7g
Protein - 4g

salad side dish appetizer anti-inflammatory vegetarian low carb gluten free