Old World Escarole and Beans
A very simple way to utilize escarole to make a quick hearty meal. We made it recently to ease our abundance of escarole
Beet, orange, and arugula salad
A light, fairly easy salad. We made some changes to the original that I will post at the end of the recipe
Ingredients
- 1 Tbsp orange juice freshly squeezed
- 1 tsp balsamic vinegar
- 1 Tbsp red wine vinegar
- salt and pepper to taste
- 1 Tbsp olive oil extra virgin
- 2 large or 4 small beets roasted, peeled and cut in rounds or half-moons (depending on the size)
- 1 lb oranges peel and pith removed, cut into slices or half-moons (depending on the size)
- 4 cups wild or baby arugula
- 2 Tbsp cilantro chopped
- 1/4 cup walnuts chopped
Servings:
Instructions
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, 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.
- 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 cilantro and walnuts, and serve.
Recipe Notes
We used canned beets as ours arent ready, we also used only balsamic vinegar and substituted the cilantro with arugula microgreens. The original recipe is from the New York Times and can be found here.
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