This Citrus Beet and Arugula Salad is so simple and flavorful! Perfect for entertaining, it’s made with arugula and roasted beets, along with a fresh orange vinaigrette.
Citrus Beet and Arugula Salad
The holiday season is upon us, and for many, it’s a time of gathering, joy, and, of course, indulging in delicious meals. As you plan your holiday menu, consider adding a refreshing twist with a Citrus Beet and Arugula Salad. This gorgeous salad not only adds a burst of color to your table but also brings a unique combination of flavors that will leave your guests impressed. Hosting during the holidays can be a joyous yet hectic affair. Simplify your menu planning by incorporating a salad that not only compliments the richer dishes but also serves as a palate cleanser. The crispness of arugula, the earthy sweetness of beets, and the zesty brightness of citrus create a perfect mix of flavors that refreshes and delights.
Roasting Beets
This salad involves roasting beets. You can use store bought or make your own! To roast beets, wash, dry and lightly oil each beet. Place on a baking sheet and pierce beets with a fork. Roast in a preheated oven at 400F degree oven for 30 minutes. If using an air fryer, prepare the beet similarly and air fry for 20 minutes at 400F. Allow to cool, peel, chop and use.
Beyond its fresh and zesty taste, the Citrus Beet and Arugula Salad offers practical benefits for hosts. It can be prepared ahead of time, allowing you to focus on other aspects of your holiday gathering. Plus, the colorful presentation adds an elegant touch to your table, making it a feast for the eyes as well. Consider the dietary preferences of your guests while planning your menu. This salad is a versatile option that caters to various dietary needs, making it an inclusive addition to your holiday spread. Whether you are accommodating vegetarians or those with gluten sensitivities, this salad is sure to please a diverse crowd.
Make Citrus Beet and Arugula Salad
By adding the Citrus Beet and Arugula Salad to your holiday menu, you not only bring a refreshing dish to the table but also contribute to a memorable dining experience for your guests. Cheers to a festive season filled with good company and delightful flavors!
- 6 cup / 5 oz baby arugula, rinsed and spun dry
- 4 small beets; roasted, peeled, sliced
- 2 oranges; peeled and segmented
- ¼ cup crumbled goat cheese
- ¼ cup roasted pistachios
- 2 tablespoon white wine vinegar
- ¼ cup fresh orange juice
- 2 tablespoon maple syrup
- 2 teaspoon dijon mustard
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- Make the dressing by mixing all the dressing ingredients and whisking until smooth and emulsified.
- In a large salad bowl or platter toss together the arugula, orange segments, and beetroot slices.
- Toss with half the salad dressing and top with goat cheese crumbles and pistachio. Reserve the remaining dressing to drizzle atop when ready to serve.
Enjoy,
