Arugula, Orange and Red Beet Salad

A vibrant and refreshing lunch salad that will bring some sunshine to your kitchen table, no matter which season it is.
Prep Time10 mins
Total Time10 mins
Course: Lunch
Servings: 2
Calories: 243kcal


For the dressing

  • 1/2 orange juice only (½ orange = 2 tbsp)
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • sea salt to taste
  • black pepper to taste

For the salad

  • 3-4 cups arugula packed
  • 1 cup red beet (raw) julienned
  • 1/4 cup spring onion (scallion) finely chopped
  • 1/2 cup cherry tomato halved
  • 1 orange peeled, segmented and chopped into bite-size pieces.
  • 2 tbsp pumpkin or sunflower seeds (optional)


  • Combine all dressing ingredients in a small bowl. Whisk well until combined.
  • Combine all salad ingredients, except arugula, in a large bowl. Toss to combine.
  • Add arugula to plates and top with red beet and orange mix. Drizzle with a little dressing and serve.
  • Optional: top with seeds or nuts of your choice.

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