Beet, Orange and Arugula Salad
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.