Chopped Beet and Arugula Salad

From The Mediterranean Diet for Every Day
Servings 4 people


  • 1 large beet
  • 3 Tbsp orange juice
  • 1 Tbsp EVOO
  • 1 Tbsp white wine vinegar
  • 1 pinch mustard powder
  • 2 bunch fresh arugula
  • 2 naval oranges peeled and chopped
  • 1 cup crumbled feta cheese


  • 1. Preheat over to 450 F.
  • 2. Wrap the beet in foil and place it on a baking sheet. Roast the beet for 45-50 minutes, until tender.
  • 3. Remove the beet from the oven and let cool for several minutes. Unwrap the foil and use a paper towel to rub the skin off the beet. Cut the beet into wedges and set aside.
  • 4. Fro the dressing, combine the orange juice. EVOO and white wine vinegar in a small bowl. Whisk in the mustard powder and season with salt and pepper.
  • 5. Divide the arugula among four plates and top with the sliced beets, chopped oranges and crumbled feta. Drizzle with the dressing to serve.
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