Beet, orange, and arugula salad

Coursesalad

Ingredients

1Tbsp orange juicefreshly squeezed
1tsp balsamic vinegar
1Tbsp red wine vinegar
salt and pepperto taste
1 Tbsp olive oilextra 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)
4cups wild or baby arugula
2Tbsp cilantrochopped
1/4cup walnutschopped

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.