This beet salad is very easy to make and full of flavor. It calls for only six ingredients and is really pretty, perfect for a special occasion or just when you want a break from the standard green salad. Enjoy!
- 1½ pounds red beets (about 2 very large beets)
- ½ large red onion, chopped or sliced (about 1½ cups)
- 6 cups loosely packed baby arugula leaves
- 2 oranges or large tangerines, peeled and sectioned (seeds removed)
- 2 tablespoons balsamic vinegar
- ¼ cup raw, unsalted pumpkin seeds (optional)
- Peel the beets, trim the ends and cut in half. Slice each half into ⅛ to ¼-inch-thick slices. Place into a saucepan and cover with water. Bring to a boil and then reduce heat to medium-low and cook until tender, about 15 minutes (test for doneness with the tip of a knife or a fork). You may need to cover the beets, as they like to splatter once boiling.
- While the beets are cooking, place the chopped or sliced red onion into a saucepan and cook while stirring on medium-high heat, adding water as needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes. Place into a medium bowl when done.
- When the beets are done, drain and rinse under cool water and place them into the bowl of onions. Add the arugula, oranges or tangerines, and balsamic vinegar, and toss. Sprinkle pumpkin seeds on top.
Onion: You may also use sweet yellow onions or shallots.
Arugula: If you don’t have arugula, use baby spinach leaves (or a mix).
Balsamic: Instead of vinegar, you may also use a couple tablespoons of orange juice.
Citrus sections: You can cut your citrus any way you like (just make sure you remove any seeds). I have use a technique in the above photo called “supreming,” which you can Google or look on YouTube for instruction.
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