Roasted Beet and Orange SaladPrint
Vibrant, bright, and fresh with a bit of crunch, this salad is full of anti-inflammatory vegetables and herbs that are not only good for you but taste delicious.
1 large bunch of arugula
1 small fennel bulb, sliced thin
3 medium beets, roasted, peeled, and cut into 1/2-inch wedges
2 large oranges, peeled and sectioned
1/2 cup walnuts, toasted and chopped coarsely
1 small shallot, minced
6 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
salt and pepper, to taste
1 small handful of basil, chopped fine
1 small handful parsley, chopped fine
- Rinse and dry the arugula and place in a large salad bowl. Arrange the fennel, beets, and orange on top of the greens. Sprinkle with the walnuts
- Make the vinaigrette: combine the shallot and lemon juice with a sprinkle of salt and pepper in a small bowl. Slowly whisk in the olive oil so it is well incorporated. Taste with a leaf of the arugula and adjust the salt, pepper, oil, or lemon juice if needed. Whisk in the herbs.
- Toss the salad with just enough dressing to lightly coat the arugula. Gently toss the salad and serve.
Save time and used prepackaged beets which are already cooked.