Beet & Arugula Salad
Fresh & full of flavor, this Arugula Salad is paired with earthy beets and tangy citrus.
Foto: Spend With Pennies
Ingredients
- 1 pound beets (or 4 small cooked beets)
- 1 tablespoon olive oil
- salt and black pepper
- 6 cups arugula (or mixed greens)
- 2 navel oranges (sectioned)
- 1 cup toasted pecans (or candied pecans)
- ½ red onion (thinly sliced)
- ½ cup crumbled feta cheese (or goat cheese)
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Steps
-
Preheat oven to 400°F.
-
Wash beets and trim the ends (if they are large), cut beets in half. Rub beets with olive oil and season with salt and pepper.
-
Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.
-
Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.
-
Whisk dressing ingredients and set aside.
-
Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| beets | 1 pound | - | - |
| olive oil | 1 tablespoon | - | - |
| salt and black pepper | - | - | - |
| arugula | 6 cups | Rp 16.000/kg | Rp 9.600 |
| navel oranges | 2 | - | - |
| toasted pecans | 1 cup | - | - |
| red onion | 0.5 | - | - |
| crumbled feta cheese | 0.5 cup | - | - |
| olive oil | 3 tablespoons | - | - |
| white wine vinegar | 2 tablespoons | - | - |
| honey | 1 teaspoon | - | - |
| Dijon mustard | 1 teaspoon | - | - |
| salt and pepper to taste | - | - | - |
*Estimated market prices, may vary by region
Loading comments...