Arugula, Orange and Beet Salad

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

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.

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.

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

Print Recipe

5 from 5 votes

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 mins

Cook Time30 mins

Total Time40 mins

Servings: 4 people

1/21x2x3x

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 Tbl white wine vinegar
• 1 tsp prepared yellow mustard
• 3 Tbl water
• sea salt and pepper to taste

Cook ModePrevent 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

%

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.

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