0

Beets and Orange Salad with Arugula and Ricotta

Share
Yum
INGREDIENTS

     

    • 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


    •  

     

INSTRUCTIONS
    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.