I found another delicious recipe at Simply Recipes blog. The original calls for either cooking or roasting your beets, but on this lazy day I decided to buy pre-cooked beets from Trader Joe’s. Just the right combination of sweet, tangy, tart, and crunch. And not only healthy for you, but pretty to look at, too. Enjoy!
Orange and beet salad
1 bunch of beets, leaves removed – about 4 or 5 medium sized
2 large navel oranges, peels cut off and sliced
1 bunch of arugula leaves
several thin slices red onion (I omitted)
1/4 cup chopped walnuts
In a small jar, mix the following ingredients:
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 dried mustard
salt and pepper to taste
Cook the beets with their peel on: cover the beets with water, bring to a boil, and simmer for 30 minutes until beets can easily be pierced with a fork. Or you can wrap beets in aluminum foil and bake them in oven at 400 degrees F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice and quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing listed above.
Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. Sprinkle dressing over the individual salads. Serves 4.