• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Arugula, Orange and Beet Salad

Arugula, Orange and Beet Salad

June 10, 2012 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

This tasty arugula, orange and beet salad is easy to throw together if you find pre-made beets and use canned mandarin oranges.

Arugula Beet Salad

I’ve found pre-made beets at Costco, called Love Beets, and it speeds up dinner prep. If you prefer, use a fresh orange over canned mandarin oranges. I’ve included a video (below) to show you how to section it.

Arugula Apple Beet Salad

The combination of flavors in this arugula, orange and beet salad is quite satisfying and it looks beautiful served to company.

The arugula has a nice peppery flavor, combined with a bright citrus which helps to compliment the earthy flavors of the beets. All tossed together in a tangy dressing and ricotta.

The store-bought vegan ricotta I like is made with mainly almond milk by Kite Hill and is fermented for great flavor. It’s an optional addition.

Beets are perfectly divine in these plant-based recipes:

  • Black Bean, Beet Burger
  • Arugula, Apple, Beet Salad

Or paired with these dishes:

  • Creamy Noodle-less Zucchini, Tomato Lasagna
  • Irish Cabbage Potato Soup with Dumplings

Roasting beets

Trim the tops of the beets and rinse to remove any debris. You may need to scrub them. Place the beets on a piece of aluminum foil, season, then fold the foil to create a foil pack. Roast for 30 minutes, or until tender.

Let the beets cool and remove the skin before adding to this salad.

I’d love to hear your feedback in the comments below for this Arugula Orange and Beet Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Arugula, Orange, and Beet Salad
Print Recipe
5 from 5 votes
Save Saved!

Arugula, Orange and Beet Salad

The combination of colorful beets and oranges is a great one and the arugula give it a little bite. A beautiful salad for guests with a simple viniagrette.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4 people

Equipment

  • Glass Mixing Bowls with Lids
  • Baking Sheet

Ingredients

  • 1 5-6 oz bag arugula (or other salad greens)
  • 2 roasted beets * rough chopped * or used pre-made
  • 2 oranges (you could use mandarin oranges or fresh pears)
  • 1/4 cup vegan ricotta (Kite Hill brand, optional)

Dressing:

  • 3 tbsp white wine vinegar
  • 1 tsp prepared yellow mustard
  • 3 tbsp water
  • salt and black pepper to taste
Prevent your screen from going dark

Instructions

  • Peel the oranges and segment, reserving the juice in a bowl.
  • Put all of the salad ingredients in a large salad bowl.
  • Mix dressing ingredients in the bowl with the reserved orange juice. Pour over the salad and toss.
  • Put small dollops of vegan ricotta on top (optional).

*Roasting beets:

  • Preheat oven to 375 degrees. Trim tops to about 1/2 of beets and save for another meal. Rinse any dirt or debris from the beets – some may need to be scrubbed clean. Put beets on a large piece of aluminum foil. Salt and pepper. Fold foil over the beets and place in an oven-proof container. Roast for 30 minutes or until beets are tender. Cool and remove skins.

Notes

NOTE: Nutrition label does not include vegan ricotta.
Vegan ricotta is not Plantricious approved.

Nutrition

Nutrition Facts
Arugula, Orange and Beet Salad
Amount per Serving
Calories
64
% Daily Value*
Fat
 
0.6
g
1
%
Saturated Fat
 
0.1
g
1
%
Cholesterol
 
0
mg
0
%
Sodium
 
55.4
mg
2
%
Carbohydrates
 
13.9
g
5
%
Fiber
 
3.4
g
14
%
Sugar
 
11.2
g
12
%
Protein
 
2.4
g
5
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
90
mg
9
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

5 from 5 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.