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Beet, Orange, And Arugula Salad

 

Print Recipe

Ingredients
  

  • 1 tablespoon freshly squeezed orange juice
  • 1 1/2 tablespoon red wine vinegar
  • 1 table spoon maple syrup
  • Salt and freshly ground pepper to taste
  • 3 tablespoons grapeseed oil
  • 1 tablespoon extra virgin olive oil
  • 2 large beets roasted, peeled and cut
  • 1 pound oranges peeled and segmented
  • 1 bag arugula
  • 2 tablespoons chopped basil
  • 1/4 cup chopped walnuts 1 ounce

Instructions
 

  • 1. In a small bowl or measuring cup, whisk together the orange juice, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • 2. Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the basil and walnuts, and serve.

Filed Under: Beets, Citrus Fruits

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MAILING ADDRESS: 11024 Balboa Blvd #27, Granada Hills, CA 91344
OPERATING HOURS: Sunday - Thursday 6:00 am-4:00 pm

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