Beet Salad Recipe

Beet Salad


This is an interesting recipe we tried at a restaurant that is known with its heart healthy meals. Just the fact that the salad includes oranges, beets, walnut and arugula can raise eyebrows. However, the salad tastes pretty good. Give it a try, especially if you are tired of eating the same salads!

Yield: 4 servings


  • 2 pounds of beets
  • 1 cup of water
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic
  • 1 pound of arugula
  • 1 medium-size red onion
  • 2 oranges
  • 1/4 cup of sherry vinegar
  • 1/4 cup of olive oil
  • 1/2 ounce of walnuts (no shells)


  1. At medium-heat warm up a tablespoon of vegetable oil in a saucepan.
  2. Slice the onion, mince the garlic and add them in the saucepan.
  3. Add water until you can smell the garlic.
  4. Lower the temperature.
  5. Add the beets in the saucepan. Make sure its lid is not closed. You can add small amount of water in the beets if they start looking dry while heating them.
  6. Grate the orange-color peel (not the white part) of an orange. The white part of an orange peel is bitter.
  7. Then squeeze the orange and mix its juice with the grated peel (from the previous step).
  8. Now add olive oil and sherry vinegar in the grated peel/orange juice mix.
  9. Take the second orange (the one we have not done anything with yet!). Cut it in circles (make orange rings!) and peel the rings off gently.
  10. Now this is the final and the fun part: Spread the arugulas in your salad plate. Place the peeled off orange rings, beets and the garlic/onion mix on the arugulas. Pour the grated peel/orange juice mix over. Then garnish your salad with walnuts (no shells!).
  11. Serve and enjoy!