Beet, Orange and Arugula Salad

A beautiful salad for a Christmas dinner
Dish Type: salads Lifestyle: dairy free, gluten free, vegan, vegetarian



1 tablespoon freshly squeezed orange juice

1 teaspoon balsamic vinegar

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

3 tablespoons grapeseed oil or sunflower oil

1 tablespoon extra virgin olive oil

2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)

1 large naval orange or two mandarin oranges

6 cups baby arugula

2 tablespoons chopped cilantro (optional)


In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, red wine vinegar, salt and pepper, and oils.

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 serve.