Beets and Orange Salad with Arugula and Ricotta

Beets and Orange Salad with Arugula and Ricotta



  • Medium beets – 1 ½ lb, peeled, cut in wedges
  • 2 navel oranges
  • Extra virgin olive oil – 1 ½ tbsps
  • Kosher salt – to taste
  • Fresh ground black pepper – to taste
  • Baby arugula – 2 cups
  • Low-fat ricotta cheese – ¼ cup
  • Caraway seeds – 1 tsp




  1. Place the beets in a saucepan, cover with water; bring to boil. Reduce heat to low, let simmer for 15 minutes (until soft); drain.
  2. Grate the unpeeled oranges to get 2 teaspoons of zest.
  3. Peel the oranges, divide into sections. Reserve 4 sections.
  4. In a salad bowl, combine zest, olive oil, salt, and pepper. Squeeze the juice from the reserved sections, mix well.
  5. Arrange 1/2cup arugula, ¼ beets and orange sections in a nice heap on each of the 4 plates; drizzle with the dressing. Top with a tablespoon of ricotta and a pinch of caraway seeds. Serve.
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