Arugula, Orange and Red Beet Salad

Arugula, Orange and Red Beet Salad
Arugula, Orange and Red Beet Salad

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.
Course Lunch
Prep Time 10 minutes
Total Time 10 minutes
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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