Easy Orange & Beet Salad on Arugula


I have made this simple salad a million times. It can be assembled in minutes. It looks pretty and I always get raves. If you don't have time to roast and peel beets, then a jar of Nellie's Harvard beets will do.

1 jar of of pickled or whole beets (sliced beets are ok too)
half a red onion, sliced thin
1 whole naval orange, peeled and sliced (slice sections at top if orange has pits)
1 bunch of washed and dried arugula

1 tbsp of honey
3 tbsp of red wine vinegar
6 tbsp of good olive oil (I love Frantoia from Italy, though pricey)

Cut the beets into quarters or halves and mix with the onions and oranges, you can use a little of the juice, if using jarred beets. Pour half the dressing on the salad and let marinate in the fridge for an hour or so.
When ready to serve, arrange salad on top of a platter of arugula, and dress arugula with remainder of dressing. Enjoy!


Anonymous said…
I lived next door to Stacey for one year and after being away for 7 years I seriously considered buying back my old housewhen it came on the market just so I could be the recipient again of the fabulous food she was always preparing. Her "made-a up" recipes are better than anything you'll find in a cookbook!
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