Beets and Orange Salad with Arugula and Ricotta

20 m
45 m
Ready in:
1 h 5 m
Salad: Beets and Orange Salad with Arugula and Ricotta
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Servings: 4
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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