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arugula, beet salad

Roasted Beet and Orange Salad

  • Author: Heather Carey, MS
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad


Vibrant, bright, and fresh with a bit of crunch, this salad is full of anti-inflammatory vegetables and herbs that are not only good for you but taste delicious.


Units Scale

1 large bunch of arugula
1 small fennel bulb, sliced thin
3 medium beets, roasted, peeled, and cut into 1/2-inch wedges
2 large oranges, peeled and sectioned
1/2 cup walnuts, toasted and chopped coarsely
1 small shallot, minced
6 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
salt and pepper, to taste
1 small handful of basil, chopped fine
1 small handful parsley, chopped fine


  1. Rinse and dry the arugula and place in a large salad bowl.  Arrange the fennel, beets, and orange on top of the greens.  Sprinkle with the walnuts
  2. Make the vinaigrette: combine the shallot and lemon juice with a sprinkle of salt and pepper in a small bowl.  Slowly whisk in the olive oil so it is well incorporated.  Taste with a leaf of the arugula and adjust the salt, pepper, oil, or lemon juice if needed.  Whisk in the herbs.
  3. Toss the salad with just enough dressing to lightly coat the arugula. Gently toss the salad and serve.


Save time and used prepackaged beets which are already cooked.

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